Hudson Valley Foie Gras Torchon Recipe

1. Prepare and cure foie gras

Separate the lobes of foie gras and remove any visible veins or connective tissue with a small paring knife. Lay the lobes flat on a cutting board, season both sides evenly with 2 tsp kosher salt, 1 tsp granulated sugar and 1 tsp freshly ground black pepper. Drizzle the cooled 2 tsp espresso, 1 tsp blood orange liqueur and 2 tbsp Sauternes over the seasoned lobes, rubbing gently to distribute.

2. Form into torchon

Place a double layer of cheesecloth on a work surface. Stack the lobes centered on the cheesecloth and shape into a tight cylinder approximately 2–2.5 inches in diameter. Wrap the foie tightly in the cheesecloth, twisting the ends to compress. Tie the roll at 1-inch intervals with kitchen twine (about 3–4 ties) so it holds a firm shape.

3. Poach and chill

Bring a large pot of water to a gentle simmer (about 80–85°C / 175–185°F). Submerge the wrapped torchon so it is fully covered and poach gently for 8–10 minutes; do not boil. Remove with tongs and immediately plunge into an ice bath for 10–15 minutes to cool and firm. Once cool, press under a weight (a plate with cans) in the refrigerator for 12–24 hours to further compact and develop flavor. Keep refrigerated until ready to serve; the torchon will slice cleanly when chilled.

4. In a chilled bowl, combine 1 cup cold Crave Brothers mascarpone, 1 tbsp cold heavy cream, 1 tsp powdered sugar and a pinch of fine salt. Whip gently with a hand whisk or mixer on low speed just until smooth and slightly aerated — do not overwhip or it will break. Taste and adjust salt or sugar as desired. Transfer to refrigerator until plating.

5. In a small nonstick skillet, combine 2 tbsp granulated sugar and 1 tbsp water over medium heat. Swirl until the sugar dissolves and begins to caramelize to a light amber. Add the 3 oz skinned hazelnuts and toss quickly to coat; continue cooking until nuts are glossy and golden, about 2–3 minutes. Remove from heat, spread on parchment and sprinkle with a pinch of sea salt. When cool, roughly chop to bite-size pieces.

6. Preheat oven to 325°F (if you choose to toast). In a small bowl, mix 1 tsp ground cinnamon and a pinch of ground star anise. Lightly brush ladyfingers with a tiny amount of melted butter or olive oil (optional), sprinkle the spice mixture evenly over them and bake on a sheet for 4–6 minutes until slightly crisp and fragrant. Cool and dust with 1 tsp confectioners' sugar just before serving.

7. In a small saucepan, combine 2 tbsp fresh blood orange juice, 1 tbsp strong espresso and 1 tbsp granulated sugar. Bring to a gentle simmer over low heat, stirring until sugar dissolves and the sauce reduces slightly to a syrupy consistency, about 3–4 minutes. Off heat, whisk in 1 tsp unsalted butter until glossy. Taste and adjust acidity or sweetness as needed; keep warm.

8. Remove the torchon from cheesecloth and trim the ends. Using a warm, very sharp chef's knife (dip in hot water and dry between cuts), slice the torchon into 1/2-inch medallions.

9. To plate each serving (for 4): place 1–2 toasted brioche slices or crostini on the plate. Dot 1–2 tablespoons of whipped mascarpone beside the toast. Lay 2–3 slices of foie gras torchon on the toast or next to the mascarpone. Spoon 1–2 tsp of warm blood orange espresso glaze over the foie and around the plate.

10. Scatter candied hazelnut pieces (about 1 tbsp per plate) over the mascarpone and around the foie. Add 1–2 spiced ladyfingers broken into pieces for texture. Finish with a small handful (about 1 tbsp) of micro-greens or frisée, a light sprinkle of sea salt flakes and a crack of fresh black pepper. Serve chilled-to-cool, with extra toasted bread on the side.