Last week when the vanilla cured foie torchon was used for the Roasted Apple and Butternut Soup, some was reserved for this preparation.
For this preparation a loaf of brioche was thinly sliced, then the strips were sauteed to soften and brown them. The strips were then laid out side-by-side on a sheet of plastic film before being topped with the cherry preserve. The torchon is then placed on top and rolled tightly to form a cylinder. A needle was used to prick the plastic and remove any air pockets. Both ends were then tied tightly and it was left refrigerated over night.