Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008. This is one of my favorite versions and easily something you can do. The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture. This technique is more of a non-traditional technique but I have had a lot of success with it.
Enjoy and please comment with any questions and I will answer all of them as soon as I can. Ryan