Foie Gras Torchon

Ingredients

• 1 lobe foie gras 
(approximately 1¾–2 pounds)
• 3 oz brandy
• ¾ cup maple syrup
• 5 tbsp kosher salt
• 12 cups chicken stock
• 12 cups beef stock
• 1 cup red wine
• 1 sprig thyme
• 5 cloves garlic
• 15 peppercorns
• 3 bay leaves

Instructions

1. Break foie gras lobe into medium-size pieces and remove all veins. Line a shallow stainless steel pan with plastic wrap and place foie gras pieces evenly in one layer.
2. Add brandy, maple syrup and salt evenly over foie gras. Cover and let cure in the fridge for 24 hours.
3. Remove foie gras from the pan and form into a cylinder 2½ inches in diameter, roll in a napkin and tie ends tightly with string. Set aside for poaching.
4. Put chicken stock, beef stock, red wine, thyme, garlic, peppercorns and bay leaves into a saucepan and bring to a simmer.
5. Place the foie gras napkin package into the liquid and poach for exactly 4 minutes. Once done, remove from stock and place in a large bowl with ice water and cool until semi-soft.
6. Place a piece of plastic wrap on a counter. Remove poached foie gras from napkin and roll it tightly in the wrap. Tie both ends and hang in the fridge for 12 hours before serving.
7. To plate: Slice a 1-inch piece of torchon and place on a plate. Garnish and serve.

Notes

Garnish James Buder recommends roasted garlic and maple purée, maple bacon crumble, Champagne gelée, pickled chanterelle mushrooms, crumbled golden brioche, bitter greens and sorrel leaves.