Foie Gras au Torchon (2)

Preparation

• • Let the foie gras stand at room temperature for about 1 hour.
  • Devein the foie gras: Gently pull apart the 2 lobes. Make a shallow incision in the smaller lobe at the point where it was attached to the larger lobe. Using tweezers or the tip of a thin-bladed knife, carefull pull out all visible veins.
  • Sprinkle both sides of the foie gras with salt and pepper. Place in a glass dish. Add the ice cider. Cover and refrigirate for 24 hours.
  • Remove the dish from the refrigerator and let stand at room temperature for 30 minutes. Drain, reserving the marinade.
  • Wrap the foie gras in a clean tea towel or piece of cheesecloth. Shape it into a cylinder 3 inches (7.5 cm) in diameter. then wrap the tea towel in a long sheet of plastic wrap. Seal tighly by twisting and tying both ends.
  • In a saucepan, combine the marinade and enough broth to cover the foie gras. Clip a thermometer to the side of the saucepan and heat until the temperature reaches 140°F (60°C). Place the wrapped foie gras in the liquid and poach for 25 minutes, maintaining the temperature at 140°F (60°C).
  • Remove the foie gras and refrigerate for 24 hours.
  • Carefully unwrap the foie gras. Slice and serve with slices of toasted brioche and fleur de sel, or use a portion for the Roast Chicken with Foie Gras (see recipe).