Foie Gras Torchon
- Duck Liver - 1 lobe
- Kosher salt - 10 grams
- White Pepper - 1 gram
- Sugar - 2 grams
- Pink Curling Salt - 2.5 grams
- Cognac - 10 grams (alt. brandy) - optional
Remove all veins and membranes from 1 lobe of liver Roughly 32 to 35 ounces.
Rinse the liver, pat dry and add all ingredients listed below.
Form into log shape wrap with plastic so little air reaches liver.
Hang in cooler for 1 day.
Remove the Torchon from the plastic and wrap with cheese cloth. Add to Court Bouillon fro 90 seconds.
Hang again in cooler for 4 hours to solidify.
After hardening remove from cheese cloth and wrap in plastic once again to reduce oxidation.
Hang in cooler until needed, cut to desired thickness.