Truffle salt cured foie gras recipe

Ingredients

• 1 lobe Hudson Valley foie gras, Grade B
• 2 cups sweet Riesling
• 4 cups kosher salt
• 2 ounces truffle salt

• 1 pound cauliflower, thinly sliced
• 1 quart white wine vinegar
• 1 cup water
• 1 cup sugar
• ½ cup kosher salt
• 1 ounce pickling spice, wrapped and tied in cheesecloth
• Pinch of turmeric

• 1 Bosc pear, peeled, cored, and finely diced
• ½ cup red wine
• 2 cups water
• 1 cup sugar
• 1 teaspoon minced Fresno chili
• ½ teaspoon minced fresh rosemary

For Foie Gras
1. Slice the foie gras lobe in half, lengthwise. By hand, pick the halves apart. Look for and discard veins, blood line, membrane, and any other impurities. Place the cleaned foie gras pieces into a container and chill. Meanwhile, in a small saucepan, pour the Riesling and place over medium heat. Bring the Riesling to a boil and allow it to simmer for about 2 to 3 minutes to cook out the alcohol. Remove from heat. Place in the fridge to chill for at least 30 minutes.
2. Pour the Riesling over the foie gras pieces, mix by hand, and allow foie gras to marinate for at least 1 hour in the refrigerator. Strain the foie gras and discard the wine. Then, in a mixing bowl, combine the kosher salt and truffle salt to homogenize. Set aside until after you’ve rolled the foie gras.
3. Roll out 2 lines of cheesecloth, about 1½ feet long, vertically onto a work surface. Place ½ of the foie gras onto 1 line of the cheesecloth, about 4" from the bottom and centered. At the end closest to you, where the foie gras has been placed, roll the bottom of the cheesecloth over the foie, so that the end touches cheesecloth to cheesecloth. Roll the cheesecloth with one hand firmly planted on the excess cheesecloth above the top of the roll and the other hand firmly pulling the foie to tighten. About halfway through rolling, pinch the sides of the foie to compact the foie roll. After you have finished rolling, twist the ends of the cheesecloth around the foie, to tighten the roll. Use a piece of butcher twine to tie one end, retighten, and then tie the other end. Repeat process with remaining foie.
4. In the bottom of a baking dish or terrine pan, spread enough of the salt mixture to be sure that the foie gras will not touch the bottom of the pan. Place the foie rolls over the salt and then cover completely with the remaining salt. Allow foie rolls to cure covered in the salt in the refrigerator for at least 16 hours. After they have cured, pull the foie rolls out of the salt, brush away excess salt, and unwrap from cheesecloth. Rewrap foie rolls with a clean linen until ready to serve.
For Pickled Cauliflower
5. Place the thinly sliced cauliflower in a mixing bowl. Combine the remaining ingredients in a saucepan and simmer uncovered on medium-low heat for about 10 minutes. Strain; then pour the mixture over the cauliflower. Allow the mixture to sit at room temperature uncovered for 1 hour and then chill for at least 1 hour (can hold cold for at least 1 month).
For Pear Gastrique
6. In a saucepan, combine the diced pears, red wine, water, sugar, and Fresno chili. Place mixture over high heat and allow mixture to reduce until thick and syrupy, about 10 minutes. Whisk in the minced rosemary, remove from heat, and place covered in fridge, until cold, at least 1 hour.
To Complete
7. To plate, slice Foie Gras into ¼” disks. Place the disks on a plate, and then place a small amount of Pickled Cauliflower over each piece. Finish by spooning about ½ teaspoon of the Pear Gastrique over each piece of Foie Gras. Garnish with finely snipped chives.