The torchon is a foie gras rolled up and compressed into a sausage shape
You will need a clean kitchen towel. Keep in mind when planning that this preparation takes 3 days.
Wet a clean kitchen towel and wring out until just damp. Put the liver in the center toward one long edge of the towel. Sprinkle the foie gras with the eau-de-vie, salt, and pepper. Roll up the towel and shape it evenly and tightly into a sausage
Put the duck fat in an oval flameproof casserole or fish poacher just large enough to hold the torchon and the fat. Bring the fat to a simmer, turn down the heat to very low, and when the fat is 165°F, put the torchon (towel and all) in the casserole with the fat. Let cook for 10 minutes, turning. Remove from the heat, let cool for 15 minutes, and then refrigerate the torchon in the fat for 2 days. When ready to use, unwrap the liver. Cut into
Boil the apple cider until reduced to
Toss the mache with the apple dressing. Put a round of liver on each round of brioche and serve with the dressed salad to the side.
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