Torchon-style Foie Gras

Instructions

1. Carefully remove the blood vessels from the foie gras with your fingers and a round-tip knife.
2. Place the foie gras in a loaf pan. Season with salt and pepper. Add the wine, cover and let marinate in the refrigerator for 24 hours.
3. Drain, keeping the marinade, and roll the foie gras in a very clean cloth, giving it a cylinder shape. Cover in plastic wrap.
4. In a saucepan, pour the foie gras marinade and enough chicken broth to cover the cylinder while cooking. Place the thermometer in the saucepan and heat until the thermometer reads 60 °C (140 °F). At that time, add the foie gras. Poach for 25 minutes keeping the liquid at 60 °C (140 °F). Remove the foie gras from the broth and refrigerate for 24 hours.
5. Slice and serve with brioche bread.