There are loads of ways you can serve (or eat) foie gras cool, including but not limited to pates, parfaits, mousses, terrines, and foams. They’re called cold preparations, but they are actually achieved by slow cooking and then served cool or at room temperature. One product of this slow cooking process is the foie gras torchon.
Basically, a foie gras torchon is a duck or goose liver wrapped in a towel to form a tube shape. A quick Google for foie gras torchon recipes will get you several ways with which to prepare it, but there are some similarities between the processes including the deveining. The recipes sound basic enough so you can probably try this at home.
First, you’ll need the foie gras. You’d probably want to use duck foie gras if you’re new at this since goose foie gras is more expensive. You’ll need to soften the foie gras by leaving it at room temperature for an hour.
After softening, you can start deveining the foie gras. Pull the two lobes apart and make a cut where the smaller lobe meets the larger one then you can pull out the vein. Make sure to get all the attached blood vessels and handle the foie gras as gently as possible to keep it intact.
Season both sides of the lobes with salt and pepper then place the foie gras in a bowl. In some recipes this is the point when you can marinade the lobes in milk, while some require wine. Leave your foie gras torchon in your preferred marinade for 24 hours in the fridge.
After 24 hours, let the foie gras stand at room temperature again for 30 minutes. Drain and set aside the marinade. Wrap the foie gras in a towel and shape it into a tube/cylinder shape (around 3 inches in diameter). Secure both ends with kitchen string and cover the entire thing in plastic wrap.
Next thing you’ll need to do is to heat the marinade in a saucepan, add enough chicken broth to cover the foie gras torchon and make sure that the temperature is maintained at 60°C. Poach the foie gras torchon for 25 minutes. After that, you’ll need to refrigerate the torchon again to firm it up so it’ll maintain its shape once you unwrap it.
Lastly, you’ll need to unwrap the foie gras torchon. Slice and serve with buttered slices of brioche.