In the morning, prepare your broth with the above ingredients.
Fill with 5 liters of water. Bring to a boil and simmer for at least 2½ hours. Strain the broth, let it cool then degrease, taste it, it should be full-bodied and well seasoned with salt and pepper.
The foie gras is salted, peppered and thus rests overnight.
Prepare the livers in pairs, nesting them well into each other head to tail. Squeeze well with your hands, then wrap them in a thin wire cloth.
Stand 2 at each end, and twist to tighten, twist both ends and secure with a string at each end.
Tie also in two or three other places without tightening too much so as not to make marks on the liver, immerse these livers in the cold broth previously passed through fine cheesecloth. Heat until slightly simmering and cook for 35 minutes for 2 livers.
Take part of the cooking broth 10 minutes before the end of cooking, pour it into a container to cool.
To stop the cooking, take the livers out of the hot broth, still well wrapped in their tea towel, and plunge them into a cold broth where they will cool down without dehydrating themselves.
You can leave it for up to 48 hours, it will only be better. remove the liver still wrapped from the tea towel and slice it before serving.
Do not throw away the broth which will have taken on the flavor of foie gras. You can enjoy it as it is or prepare a delicious old-fashioned macaroni.
Duck foie gras au torchon from my friend Marie-Claude Gracia
