Marinating

For cold preparations, marinate the foie gras with salt, sugar, and finely ground pepper (we pulverize whole peppercorns in a spice grinder). For the torchon, we use sel rose, or pink salt, which contains nitrites, to delay oxidation and help the color. If you use a wine or spirit in your marinade, cook off the alcohol first, or it will cook your foie gras. Some people like to marinate foie gras in port; if you do, use white port to avoid staining the foie gras.