1. Marinate Foie Gras in milk for 24 hours. To draw out the blood.


2. Next Day, remove from milk, rinse and pat dry. Let stand out at room temperature for about 1 hour or until soft and pliable.


3. Clean foie gras of veins. Pull apart the two lobes. Without breaking foie gras in half, gently split foie down the middle to reveal the vein structure. With a small knife or your fingers gently start removing all veins.


4. Marinate the foie gras. Mix the kosher salt, white pepper, sugar and pink salt together. Use the dry rub to season each piece of foie gras. Marinate the foie gras in a tight fitting container for 24 hours in the refrigerator.


5. The next day remove foie gras from refrigerator and let come up to room temperature approximately 1 hour.


6. Once at room temperature you should be able to work the foie gras into a log shape about 6 inches long and 3 ½ inches wide. Using a piece of plastic wrap, roll the foie gras into a log, twisting and squeezing the ends of the plastic wrap to help compact the foie gras.


7. Unwrap the foie gras discard the plastic wrap, and transfer the log to a piece of cheesecloth. Cheesecloth should be 1 foot wide by 3 feet long. Roll in cheesecloth to create a tight log. Twist and tie one end, then again twist and tie other end creating a very tight log.


8. Bring enough stock to cover the foie gras to a simmer in a wide pot. Place the torchon in the simmering liquid and poach for 90 seconds. Immediately remove the torchon to an ice-water bath to cool. The torchon will have lost volume; because of the loss of fat in the poaching process the torchon now must be reformed. Compress the torchon still in the cheesecloth by twisting & tying new butchers twine to tighten log, returning the liver to the original density and pressing out excess fat. Wrap a new clean napkin around torchon tie the ends of the napkin with string and hang the torchon from a shelf in the refrigerator overnight.

Persimmon Marmalade:

1. Wash persimmons, dry with clean towel.


2. Peel persimmons, quarter and remove core and seeds.


3. Chop the persimmons into small pieces


4. Place in a 2 quart saucepot with sugar, orange juice and orange zest.


5. Simmer this mixture, stirring occasionally until slightly thick.


6. Cool mixture and reserve.

Brioche:

1. Pre-Heat oven at 350 F.


2. Dissolve yeast in milk with sugar.
   
3. Add one-half of the flour, mix together and rest in a warm place for 15 minutes.
   
4. Add the eggs, salt, and butter to the yeast mixture; mix well.
   
5. Add remaining flour; mix until a smooth dough is formed.
   
6. Proof dough 20 minutes (covered with plastic wrap)
   
7. Kneed dough, roll into loaf pan size.
   
8. Spray loaf pan with food release.
   
9. Set dough inside and proof in warm area, until it reaches ½" from top of loaf pan.
   
10. Bake in oven at 350 F for about 30 minutes or golden brown and firm to touch.
    
11. Once done remove from pan and let cool on rack.

Pomegranate Vinaigrette:

1. In a small sauce pot reduce pomegranate juice by 3/4th or light syrupy consistency.


2. Remove from pot and place in small mixing bowl.


3. Add honey and combine well.


4. In a slow steady stream whisk in grape seed oil to form an emulsification.


5. Season with salt and ground white pepper.


6. Reserve for plating. The vinaigrette can be made up to 3 days in advance and kept refrigerated.

Amaranth Salad:

1. Peel pomegranate and remove seeds, reserve in small bowl for garnishing.
   
2. Just before plating, combine amaranth and chervil tops and season lightly with pomegranate vinaigrette, salt and pepper.