We enjoy foie gras on occasion, and I always wanted to try making it at home. It's an involved process.
Whole moulard duck liver ( fresh ) from Sonoma.
Cut up and soaked in milk
Curing spices - mostly salt and white pepper.
Also Sauternes used in curing.
Liver has been deveined, coated with spices, soaked in Sauternes.
Also had to make brioche.
Marinated liver wrapped in a towel, then poached for 2 minutes at 68C.
Loaves of Brioche are ready.
Torchon is re-wrapped after poaching and cooling - not very cohesive at this stage.
Re-wrapped torchon is hung in the fridge for a day.
Wrapped in plasic after a day of hanging - it is now very hard.
Torchon removed from the fridge.
Slices cut with a hot knife.
Plated with dried cherries, prunes, kosher and himalayan pink salt, black pepper, peach preserves, olallie berry preserves.
Finally, served with sauternes and a toasted slice of brioche.