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- 2# loab of Foie Gras
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- Carefully pull the loab apart
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- While still cold, break apart the foie being careful not to tear the large veins
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- Cleaned foie nuggets and the extracted veins that are garbage
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- Salt and pepper the cleaned foie nuggets
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- Cover with plastic and let foie cure for 24 hours
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- Sugar
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- Reduce till thickens and the flavor is sweet and sour
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- Pour over cleaned and cured foie
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- Mix till foie nuggets are fully glazed
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- Cheesecloth
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- Lay torchon mix on cheesecloth
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- Tie and twist tightly till foie starts to come threw
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- Tie torchon very tightly and let sit in fridge for 2 hours
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- Remove the knots and extra cheesecloth, roll into a old apron or serviette
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- Tie again with someone assisting you while tying the torchon as tight as possible
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- Go back in fridge for another 24 hours
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- Place the torchon into simmering water for 20 seconds
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- Flip and let simmer for 20 seconds more
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- Ice down torchon
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- Remove the previous serviette and roll tightly in a new apron or serviette
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- Tie as tight as possible and refrigerate for 24 hours
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- 72 hours from start to finish and ready to go
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- Cut into any shape you want when it is fully chilled
A real tasty dish, the only thing the that is missing from the picture is the melon sorbet, aged balsamic and olive oil. The sorbet was made out of ripe melon puree and equal parts of corn syrup and sugar. We added the sugar mix to the puree till it had a brix level of 21.5. Froze it overnight, then spun it with a paco jet. 
