Foie Gras Torchon

2# loab of Foie Gras

Carefully pull the loab apart

While still cold, break apart the foie being careful not to tear the large veins

Cleaned foie nuggets and the extracted veins that are garbage

Salt and pepper the cleaned foie nuggets

Cover with plastic and let foie cure for 24 hours

Red wine and balsamic vinegar

Sugar

Reduce till thickens and the flavor is sweet and sour

Pour over cleaned and cured foie

Mix till foie nuggets are fully glazed

Cheesecloth

Lay torchon mix on cheesecloth

Tie and twist tightly till foie starts to come threw

Tie torchon very tightly and let sit in fridge for 2 hours

Remove the knots and extra cheesecloth, roll into a old apron or serviette

Tie again with someone assisting you while tying the torchon as tight as possible

Go back in fridge for another 24 hours

Place the torchon into simmering water for 20 seconds

Flip and let simmer for 20 seconds more

Ice down torchon

Remove the previous serviette and roll tightly in a new apron or serviette

Tie as tight as possible and refrigerate for 24 hours

72 hours from start to finish and ready to go

Cut into any shape you want when it is fully chilled