Recipe by Chef Anton Schulte
Makes 8 servings
Separate the two pieces of foie gras. Remove the entire vein. Place foie gras into a plastic bag with the milk, pressing as much air out as possible. Refrigerate overnight. Drain milk. Add the salt, pepper and brandy. Toss gently to evenly coat. Remove as much air as possible from bag. Refrigerate overnight. Drain liquid. Spread foie gras out evenly on a pan. Preheat oven to 400°F. Cook foie gras until it starts to render out a little fat (2 to 4 minutes). Immediately place in refrigerator to stop cooking. Sprinkle with chopped thyme.
To form torchon: Line the foie gras up on a sheet of plastic wrap before it has a chance to fully harden. Wrap it into a cylinder shape, poking holes where ever you see air bubbles. With string, tightly tie off both ends of the cylinder. Hang from a shelf in the refrigerator until firm enough to slice. Assembly: Slice 1/4 to 1/2-inch thick slices of torchon and remove the plastic from the outside. Place on a brioche crouton and garnish with the diced strawberries and a drizzle of balsamic glaze.
Reduce vinegar and sugar in a small pan over low to medium heat until just beginning to get syrupy. Remove from heat and allow to cool.