Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries

The torchon is my favorite way to serve foie gras cold—it’s almost an overindulgence. We form the torchon by placing the foie gras on cheesecloth and wrapping it into a tight cylinder, then poaching it for less than two minutes. The torchon is not difficult to make, but it must be prepared over a four-day period. Once made, it can be refrigerated for up to one week.