Foie Gras Torchon Recipe

Cooking Directions

• STEP 1.Season the foie gras with salt, pepper, and brandy.
• STEP 2.Place the foie gras on a clean kitchen towel and roll it tightly into a cylinder shape.
• STEP 3.Secure the ends of the towel with kitchen twine.
• STEP 4.Bring a pot of water to a simmer and carefully place the foie gras torchon in the water.
• STEP 5.Poach the foie gras for about 20 minutes, then remove it from the water and let it cool.
• STEP 6.Refrigerate the foie gras torchon for at least 4 hours or overnight to set.
• STEP 7.To serve, unwrap the foie gras torchon and slice it into rounds.
• STEP 8.Serve the foie gras torchon with toasted bread, fruit compote, or a drizzle of balsamic reduction.

Cooking Tips

• Make sure to use a high-quality foie gras for the best flavor and texture.
• To make slicing easier, dip a knife in hot water before cutting through the foie gras torchon.
• Serve the foie gras torchon chilled or at room temperature for the best taste.

Storage and Serving

• Store the foie gras torchon wrapped in plastic wrap or in an airtight container in the refrigerator.
• Serve the foie gras torchon chilled or at room temperature.
• Pair it with toasted bread, fruit compote, or a drizzle of balsamic reduction.