Salt-Cured Foie Gras Torchon with Black Pepper Caramel Sauce
Bill Peet | Yield: 4
Bill Peet sprinkles brandy over whole foie gras before curing it in salt for his version of a torchon. He serves it with a peppery caramel sauce and an herb salad.
- 8 ounces Hudson Valley Grade A Duck Foie Gras, cleaned and deveined
- White pepper
- 1 teaspoon brandy
- 2 ounces sugar
- 1/4 teaspoon black pepper
- 1 cup mixed herbs, any combination of chervil, tarragon, mint, celery leaves, parsley leaves and young frisée
- Extra-virgin olive oil
- Lay the foie gras flat on parchment paper. Season lightly with Kosher salt and white pepper. Drizzle the brandy over the cleaned foie gras. Using the parchment paper, roll the foie gras into a tight cylinder. Secure the paper at the ends. Refrigerate for 1 hour.
- Remove the parchment paper and wrap the foie gras in 1 layer of cheesecloth. Tie the ends. Squeeze the ends of foie gras to create a tight cylinder.
- Place the foie gras in a container and bury it completely in Kosher salt. Refrigerate for 12 hours.
- Remove the foie gras from the salt and unwrap the cheesecloth. Wrap the foie gras completely in plastic wrap and chill until ready to use.
- In a small saucepan, combine the sugar with enough water until it resembles wet sand. Cook over low heat until the sugar caramelizes and turns dark golden brown. Turn off the heat and add 1 ounce water, taking care to avoid the steam that will rise. Return to the heat and bring to a boil. Add the black pepper, then chill until cool.
- Toss the herbs in a small bowl with a drizzle of the extra virgin olive oil and a sprinkle of the sea salt.
- Slice the foie gras torchon into 4 equal portions. Arrange on chilled plates with the herb salad and a drizzle of the caramel sauce. Sprinkle a few grains of sea salt on top of the foie gras.