Foie Gras Torchon
Recipe courtesy of Alexander Isidron, Executive Sous Chef, Quail West Country Club (Naples, Fla.)
Ingredients
- Grade A foie gras - 3 lobes
- whole milk - 1 gallon
- allspice - 6 pc.
- star anise - 6 pc.
- clove - 6 pc.
- black peppercorn - 6 pc.
- juniper berry - 6 pc.
- Cognac - 1 1/2 cup
- kosher salt - 1 1/2 cup
- granulated sugar - 1 cup
- curing salt - 1 1/2 cup
Instructions
- Toasted all whole spices, and put in milk and salts plus liquor. Whisk together.
- Devien the lobes of foie, and roll in a cheese cloth as tight as possible.
- Submerge the already-tied lobes in the mixed liquid spice mixture, and let marinated for 3 days.
- After the three days are up, hand in the walk in for two days to air-dry and serve.
Chef's note: The dish is paired well with many fruit components. In this dish, I used charred peaches, which I roasted whole and let cool before I peeled and pureed and then passed through a fine wire mesh. Served with some homemade brioche pull-aparts and a petite bitter green salad.
