Ingredients:

  • 1 pound (450 g) fresh foie gras (duck or goose liver)
  • 1 teaspoon (5 g) kosher salt
  • ½ teaspoon (2 g) freshly cracked black pepper
  • 1 tablespoon (15 ml) cognac (or Armagnac)
  • 1 tablespoon (15 g) truffle salt (optional)
  • Cheesecloth or muslin cloth, about 1 yard (approximately 91 cm)

Instructions:

  1. Trim any veins from the foie gras using a sharp knife.
  2. Split the liver into two equal pieces for easier seasoning.
  3. In a mixing bowl, gently combine kosher salt, black pepper, and cognac.
  4. Coat the foie gras pieces evenly with the seasoning mixture.
  5. Place the seasoned liver in the center of a piece of cheesecloth.
  6. Fold the cloth over and twist to form a cylindrical shape, tying the ends securely.
  7. Wrap the cheesecloth in cling film tightly.
  8. Place it in the refrigerator and chill for at least 24 hours (up to 48 hours for more flavor).
  9. Carefully remove from the cheesecloth and slice into rounds.
  10. Arrange on a platter for serving.