Foie Gras au Torchon
- 2 pounds Hudson Valley Grade A Duck Foie Gras, about one whole lobe
- 1 teaspoon Maldon salt
- 1/2 teaspoon ground white pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 tablespoons Cognac
- Allow the foie gras to come to room temperature, it will be easier to work with when you are cleaning it. Pull the lobes apart and using your fingers or a knife tip, follow the veins and sinews through the meat, gently pulling and lifting them out.
- Mix the salt, pepper, cloves, cinnamon, nutmeg, and ginger together in a small bowl. Sprinkle the spices then the Cognac all over the cleaned foie gras.
- Lay out a 2-foot square of cheesecloth. Place the foie on the cheesecloth, forming it into a block shape. Tightly roll up the cheesecloth, shaping the foie gras into a fat sausage shape. Twist the ends to tighten the cheesecloth and tie with kitchen string.
- Pour kosher salt into a deep ceramic dish to a depth of about 11/2 inches. Place the foie gras in center, then cover completely with more salt. Place a flat pan on top and weight it with heavy cans. Refrigerate for 2 days.
- Lift from the salt and unwrap. Serve thick slices on hot toast with preserved quince or apple. Or use a swivel-type vegetable peeler to shave pieces of foie gras over a crisp lettuce salad. Rewrap in plastic to store for up to 2 days.
CHEF'S NOTE: The tender crumb and sweetness of brioche makes wonderful toasts for this silky foie gras. Brush both sides of sliced brioche with melted butter. Lay the slices out on a cookie sheet and set another cookie sheet directly on top. Bake in a preheated 400 degrees F oven until golden brown on the bottom, about 10 minutes. Turn the toasts over, cover, and bake until the other side is golden, a few minutes more.