So it all starts here...with the sake poached foie gras. We take sonoma foie--"A" lobes, and devein them. Then we soak it in salted ice water overnight to remove some blood. (the saltwater is salted as to mimic bloods salinity) The next day we rinse the foie and cure it in a mix of salt, sugar, star anise, curing salt, and white pepper. On the third day we roll it into torchon and poach it.