One of the pinnacles of Western cuisine. Cured foie gras, rolled into a cylinder and sliced.
Step 1: Make your Cure
Make a cure by combining 75 grams of salt, 25 grams of sugar, 12.5 grams of pink salt (optional), and 10 grams of pepper. This will make more cure than you need, but it's a good way to make sure that your seasoning proportions are on-point.
Step 2: Grind
Grind the cure into a fine powder for even application.
Step 4: Rest Your Foie
To devein foie, it needs to be soft. Pull it out of the fridge and let it rest for about 45 minutes at room temperature.
Step 5: Split Lobes
A single liver contains a large lobe and a small love. Split the foie in half by pulling these two lobes apart.
Step 6: Reveal the Vein
There's a major vein that runs down the center of the foie. Reveal this vein by gently butterflying with a metal offset spatula, being careful not to rupture it. Rupturing it releases blood which can stain your foie.
Step 8: Pull the Veins
Use tweezers to carefully remove every vein you find. This is a painstaking process. Time consuming, but simple.
Step 9: Smooth And Search
Use your offset spatula to smooth and push the surface of the foie around, picking out any small veins you may reveal in the process.
You should end up with quite a pile of veins and blood-stained foie.
Step 11: Season
Use a fine mesh strainer to spread half of your seasoning mix in an even dusting over the top surface.
Step 12: Cover
Lay a single sheet of plastic wrap over the top surface.
Step 13: Flip
Flip the foie over, then peel off the top triple layer of plastic to reveal the second side.
Step 15: Transfer to Sushi Mat
Transfer the foie, plastic and all, to a bamboo sushi-rolling mat.
Step 16: Fold the Plastic Under
Fold the leading edge of the plastic underneath the sushi mat.
Step 17: Start Rolling
Start rolling the foie away from you, pulling back tightly on the bamboo mat as you go to get a good tight, even cylinder.
Rolled, ready to wrap.
Step 19: Unwrap
Remove the plastic wrap, but don't try and lift the foie!
Step 20: Transfer to Cheesecloth
Lay out a quadruple layer of cheesecloth a few inches wider than the torchon, and at least a couple feet long. Lift the torchon using the plastic wrap and gently roll it onto the cheesecloth, a few inches from the bottom edge.
Step 22: Finish Rolling
Keep rolling until the cheesecloth is completely covering the foie in several layers.
Step 23: Twist End
Twist one end of the cheesecloth and...
Step 24: Tie Shut
... tie it secure with a short piece of twine. Make sure this knot is VERY tight.
Step 26: Tie it off
Keep going until fat starts to appear oozing through the cloth and it has the texture of a soft bike tire.
Ready to Hang
Your foie torchon, ready to chill and cure for a few days.
Step 27: Hang it Up
Hang your torchon from a rack in your refrigerator. This hanging will help it keep its nice cylindrical shape. Let it rest like this for at least a day and up to three.
Not too Hot!
It won'd heat enough to cook through in this time. That's ok.
Step 29: Ice it Down
Transfer your foie to a cold ice bath to stop it from leaking fat excessively.
Step 30: Dry it
Roll the torchon up in paper towels to dry off excess water.
Step 32: Cure Again
Hang it up again, let it rest until chilled (or up to a few days), and you're ready to slice and serve.
Step 33: Trim Ends
I find it much easier to simply cut the ends off, cheesecloth and all, rather than trying to unwrap it first.
Step 34: Unwrap
Once the ends are off, unwrap the cylindrical center portion.
Step 36: Slice
Use a long, thin knife dipped in warm water to slice through your torchon. Try and get through in one long, even stroke instead of saving back and forth, which can mar its appearance.
Step 37: Punch
Use a biscuit cutter to clean up the oxidized edges of each round.
Step 38: Serve
Serve the torchon at slightly above fridge temperature with bread toasted in butter and dried fruits or jams. Here, I'm serving them with diced prunes that I've soaked in a syrup of equal parts sugar and cognac.