Torchon of Foie Gras Poached in Duck Fat

Foie gras cooked in duck fat has an extraordinary taste that is surprisingly different from that of the preceding cold terrine. Submerged in duck fat, the liver cooks evenly and retains all its flavors. After cooking and cooling, it is packed in a small terrine, enveloped in fat, then left to ripen for about 5 days. Serve with thin slices of toasted baguette.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.</