Torchon-style Foie Gras

Instructions

1. 1

   Carefully remove the blood vessels from the foie gras with your fingers and a round-tip knife.

2. 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. 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. 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. 5

   Slice and serve with brioche bread.