Home Kitchen Foie Gras Torchon (Eleven Madison Park Inspired)

**Form the Torchon:** Lay out a large piece of plastic wrap (about 2 feet long) on a clean surface. Lay a second piece overlapping it to create a wider, stronger base. Arrange the seasoned foie gras pieces in a rough log shape down the center of the plastic wrap. Begin rolling the plastic wrap tightly over the foie gras, compressing it into a firm, even cylinder, about 1.5-2 inches in diameter. Twist the ends of the plastic wrap tightly like a candy wrapper to seal and further compress the torchon. Repeat this process with 2-3 more layers of plastic wrap to ensure it's very secure and watertight.

**Cook the Torchon (Sous Vide Method Recommended):** If using a sous-vide immersion circulator, preheat a water bath to 140°F (60°C). Submerge the wrapped foie gras torchon in the water bath and cook for 30-45 minutes, or until the internal temperature reaches 130-135°F (54-57°C).

**Cook the Torchon (Stovetop Water Bath Alternative):** If not using sous-vide, bring a pot of water to about 150°F (65°C) (use an accurate thermometer!). Carefully place the wrapped foie gras into the water. The temperature will drop; aim to maintain the water temperature between 135-145°F (57-63°C) for 45-60 minutes. Do not boil; gentle cooking is key.

**Chill the Torchon:** Immediately after cooking, transfer the torchon to an ice bath for 30 minutes to rapidly cool it. Then, transfer to the refrigerator and chill for at least 24-48 hours. This chilling allows the foie gras to firm up and for the flavors to meld beautifully.

**Serve:** To serve, carefully unwrap the chilled torchon. Dip a sharp knife in hot water and wipe clean between each slice to get perfect, clean cuts. Serve 1/2-inch thick slices with toasted brioche, a sprinkle of flaky sea salt, and an accompanying fruit compote (like fig or cherry) or a touch of seasonal fruit.