Cured La Belle Farms Foie Gras Torchon Recipe | USC Hospitality
Dishes like this Foie Gras Torchon speak to the elegance of USC Hospitality's catering skills.
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Ingredients
- One lobe A grade La Belle Farms foie gras
- One tablespoon Hobbs Pink Curing Salt*
- Two pounds Foie Gras Aging Salt (see recipe)
- Plastic wrap
- One piece of cheesecloth, 12" x 12"
- Butcher’s twine
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