Foie Gras Au Torchon

Indulge in a luxurious culinary experience with my recipe for foie gras au torchon. This classic French dish is the epitome of elegance and sophistication, perfect for special occasions or when you want to treat yourself to something truly exquisite. Imagine a silky smooth texture melting in your mouth, paired with the rich, decadent flavor of foie gras. The dish is beautifully presented in a traditional torchon, adding a touch of old-world charm to your dining table. In this recipe, I will guide you through the process of preparing foie gras au torchon, highlighting the importance of quality ingredients and precise technique. Join me in the kitchen as we explore the art of making foie gras au torchon, a dish that pays homage to the timeless tradition of French gastronomy. Get ready to elevate your culinary skills and delight your senses with this exquisite delicacy.

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A French delicacy

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Terrine de Foie Gras Recipe

Foie gras au torchon or terrine is traditionally paired with many sweet preparations such as figs, chestnut preserve, roasted fruits and prunes, poached pear, orange marmalade, pickled cherries, mango, cooked apple or sorbet, port reduction, balsamic reduction, toasted brioche or baguette or multi-fruit bread or country bread and so on. I simply accompanied mine with thinly diced Preserved Lemons, fleur de sel and ground black pepper.

Torchon Method

The torchon is formed by placing the seasoned foie gras on two large layers of cheesecloth and wrapping it into a tight cylinder, then poaching it for less than 2 minutes. It’s a 3 days making process. Once made it can be refrigerated up to 8 days. First, soak the foie gras in salted water (1 oz/30g) kosher salt per gallon/4L, or milk at room temperature for at least two hours. This will temper the foie gras, making it easier to manipulate as you remove the veins. Inspect the surface and remove visible bruises or blemishes. The ideal internal temperature of the liver should be around: 65ºF/18ºC. Carefully remove liver from water or milk and drain over paper towels.

Deveining Raw Foie Gras Procedure

Learn how to devein foie gras lobs.

Marinating Foie Gras

*Pink salt or curing-salt is used in the charcuterie industry – it prevents the meat from turning brown. Combine salts, sugar and pepper; set aside. Overlap two large layers of plastic wrap over the countertop. Sprinkle half of the salt-pepper mixture over. Lay the deveined room temperature foie gras on the seasoned plastic wrap. Top with the remaining seasoning. Drizzle the alcohol over the seasoned foie gras. Roll firmly into a cylinder and refrigerate for 12 hours.

Shaping Foie Gras Into A Log

Remove foie gras from the refrigerator 30 minutes before reshaping it. Line two large pieces of cheesecloth 30X20-inch/75x50cm, or use a large white torchon (fragrance-free kitchen towel) on the countertop. Unwrap the foie gras, discard the plastic wrap and placing it along a short end of the cheesecloth. Rolling it away from you, roll it up in the cheesecloth into a tight cylinder twisting and pressing one end first as you roll to force the foie gras into a compact log. At this juncture, hold one end of the cheesecloth tightly and wind the string around the end and tie a knot. Continue rolling the log from the other side to compress into a very tight log until you’ll see bits of foie gras being forced through the cheesecloth. At this juncture your foie gras is at room temperature and it can be poached right away but it would have to be reshaped into its original form after cooking. If you want to skip this reshaping step; refrigerate the log 12 more hours until it has completely hardened. Then poach it. That way the torchon will keep its original shape and less fat will be wasted.

Poaching Foie Gras

Bring water or stock to a simmer. Carefully immerse the foie gras au torchon in the simmering liquid and poach for 90 seconds. Put a weight on top if needed. Transfer the poached foie gras immediately in an ice-water bath. Once chilled and hard enough, remove it from the ice-water twisting the ends of the cheesecloth. Hang the foie gras from a shelf in the refrigerator overnight or on a baking tray lined with sheets of paper towels. Just before serving, remove the cheesecloth. The outside of the foie gras should be grey and oxidized. Cut off the ends, and slice foie gras log into 3/4-inch/2cm thickness slices using a sharp knife dipped in hot water or use the flame of your stove. Reheat and clean the blade of the knife between each cut. Enjoy!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Have you tried my Terrine de Foie Gras recipe?