Are you ever weirded out by people who rant about how they hate liver and in the next breath profess their love for pate and foie? I had an ex-boyfriend who used to do just that. He hated liver so much that he wouldn’t touch anything that even had a hint of it. My mom, who makes an awesome stuffing with all the extra-yummy turkey bits, had to leave it out those years that I was with him. The crazy thing was, he would always insist on ordering foie at restaurants. It’s like he didn’t know foie was liver.
There’s no way you’ll forget that foie is liver when you make this recipe. Whole lobes of liver are broken down by hand to form the torchon. The frozen foie gras torchon isn’t the most involved recipe in Momofuku, but it certainly one of the most hands-on and expensive.
I thought finding lobes of uncooked foie would be difficult, but once I started looking around, they seemed to be everywhere. I bought 1/2 a pound and scaled the recipe; while I love foie, 2 pounds for 2 people seems excessive.
The liver is soaked in seltzer, cleaned and broken into chunks then left to marinate in wine, bourbon, pink salt, kosher salt, and pepper overnight. The next day, it’s rolled into a log, wrapped in cheese cloth and buried in salt. After 24 hours, you need to hang the torchon so there is adequate air circulation around the whole thing.
Hanging the torchon was the part that I thought would be most difficult, but Mike ingeniously rigged something up for me. The torchon is almost ready to go; now we just need to freeze it and shave it up. Tomorrow, shaved frozen foie gras, lychee, pine nut brittle and riesling gelee!