Recipes suggest madeira, cognac, white wine.
Does anyone have a tried and true alcohol? I think the method is pretty straightforward: devein and wrap the foie gras in a clean towel, marinate overnight in alcohol and a few other spices, poach in the same liquid for 90 seconds, re-wrap tightly, and let cool in the fridge suspended over a bowl.
Now I just have to decide what flavor is best. In the past, I've liked foie gras torchon much better than seared foie gras. I like that it's dense, meaty, and buttery all at the same time. I just want to eat it on toasted slices of French bread, maybe a light salad, and sweet fruit (probably grapes). Will a particular alcohol (please include a brand) help enhance that? TIA