Foie Gras au Torchon

Preparation:

Carefully devein the foie gras, removing any blood vessels or imperfections. Split it open and season with salt, pepper, sugar, and pink curing salt if using. Drizzle with Cognac or Armagnac.

Marinate:

Wrap the seasoned foie gras in plastic wrap and let it marinate in the refrigerator for at least 12 hours, or up to 24 hours.

Wrap in Cheesecloth:

Lay out a double layer of cheesecloth, large enough to envelop the foie gras. Place the marinated foie gras onto the cheesecloth and roll it tightly into a cylinder, twisting the ends to secure. Tie each end with kitchen twine.

Poach:

Bring a pot of water to a gentle simmer (not boiling, about 160-170°F or 70-76°C). Submerge the wrapped foie gras and poach for 2 to 3 minutes. Then, immediately transfer it to an ice bath to stop the cooking process.

Cure:

Once cooled, remove the foie gras from the ice bath, pat it dry, and refrigerate it with a weight on top (to help shape and density) for at least 2 days before serving.

Serve:

To serve, unwrap the foie gras and slice it into medallions. Serve with toasted brioche or baguette, a sprinkle of sea salt, and a sweet component like fruit preserves or a drizzle of honey.