1)take foie gras out of the fridge and let it warm up
2) using the back of a spoon scrape across the surface to uncover the veins, carefully remove the vein’s
3) lay in a tray lined with greaseproof paper
4) season the foie with, salt, pepper, a little sugar and the brandy and leave to marinate for 24 hours
5) take the foie out of the tray and lay it on more greaseproof and roll in to a cylinder of equal thickness all the way down
6) transfer the foie on the muslin and again roll in to a cylinder making sure it is tight you should see a little foie coming though the muslin
7) tie of each end of the cylinder and then tie 3 pieces of string around the foie with equal spacing
8) bring the chicken stock up to the simmer in a pot bigger enough to fit the foie gras inside
9) poach the foie gras for 90 seconds the drop into a bath of iced water
10) after 5 minutes take the foie out and repeat the wrapping of the muslin over the existing muslin tie off and hang in the fridge for 24 hours
11) unwrap the foie and cut in half wrap tightly in Clingfilm and put 1 half in the vac Pac bags put back in the fridge
12) when needed using a hot knife slice a 350ml thick disk and smooth off the surface