Liquid Center Foie Gras “Torchon”

So I have been trying to master the technique of making a Torchon with the sauce encapsulated in the middle of it.  It’s quite tricky, but I finally nailed it.  This is the Torchon on top of toasted almond crumble, baby beets, and vanilla apples.  I made beet paper, added beet puree, and garnished it with some nasturtium leaves.  The sauce in the middle of the torchon is Staymen Apple juice, with a touch of beet.  So when you cut into the foie gras, the sauce oozes out.  Enjoy.

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