Foie Gras Torchon With Sauternes Fig Compote
1 lobe of foie gras
1 quart of milk
2 teaspoons salt
½ teaspoon pink salt (nitrates)
2 teaspoons sugar
½ teaspoon pepper
1 carton chicken broth
1 bottle Sauternes
1 pint of fresh figs
1 loaf of Brioche
Let the lobe site at room temperature for one hour, so it softens up. Using a small sharp knife, separate the lobe into its two halves and carefully pull out the veins. It’s ok if pieces fall off. You will be squishing it all back together at another time. Put the foie into a container and cover it with the milk. Put a lid or plastic wrap over it and place it back in the fridge, over night.
Drain the foie and briefly rinse it off. Pat it dry with a paper towel. Sprinkle the foie with the salts, sugar and pepper. Put it back in the container and back in the fridge. Let it cure over night.
The next day, let the foie sit out for at least an hour to soften up. In a large stock pout heat up the chicken broth and sauternes, until it is a light boil. Squish all of the foie together to form a log. Roll it up in cheese cloth and tie the ends. Boil the log in the chicken broth for 2o minutes and immediately submerge it in an ice bath.
Wrap the log in a dish town, tightly, and tie the ends together. Hang the torchon in your fridge at least over night.
Reduce the chicken broth mixture til there is only about a cup or two of liquid. Thinly slice the figs and add them to the reduced liquid. Boil it all down, adding salt and pepper to taste.
Cut the torchon into ½ inch disks. One at a time, in a very hot skillet, quickly sear each side of the torchon. Remove the melted fate between each piece to guarantee a crispy sear.
Serve each piece of foie with a piace of Brioche toast and some of the warm fig compote.