Foie Gras Torchon with Asian Pear
For foie gras:
4 2x3 (foot) pieces of tablecloth or other lint-free linen
To warm and soften foie gras, place the package of foie in a warm water bath at 70°F under a flowing faucet for one hour. When the foie is soft, carefully clean the veins from each lobe. Lay the cleaned lobes on a sheet pan lined with parchment paper. Season both sides of the foie gras with the curing salt, sugar, salt and white pepper. Drizzle the brandy and the port over the foie gras. Wrap well with Saran wrap and refrigerate overnight. Place each piece of foie gras in a separate piece of linen, with the lobe side down. Roll the foie gras with the use of the linen to form a cylinder-like shape. Wrap tightly and secure both ends with string. In a saucepan, bring chicken stock to a simmer. Poach the pieces of foie in hot chicken stock for 6 minutes or until the outer area of the foie is soft with a tough core. Remove the foie to a resting rack and refrigerate in the linen still until cool but still pliable. Untie and remove linens and repeat the rolling procedure with fresh linens; retie and refrigerate. This process keeps the cylindrical shape of the foie gras intact.
For Asian pear:
Slice pears into one-inch-thick pieces and core each piece. Heat a non-reactive saucepan. Place the clarified butter in the pan. When the butter begins to smoke, add the pear slices and cook until caramelized. Briefly remove the pan from the heat in order to add the unsalted butter, sugar, spices and orange juice. Place the pan back on the range with low heat and cover. Simmer until the pear slices have softened. When soft, remove slices to a sheet pan lined with parchment paper, season with salt to taste and leave to cool.
Slice the foie gras into one-inch-thick slices and place at one end of the plate. Place one slice of Asian pear at the opposite end of the plate. Drizzle a bit of the syrup on top of pears. Season foie gras with salt and pepper. Serve with 2 slices of toasted brioche.
Wine suggestion: Sauterne