Foie Gras au Torchon is a luxurious and exquisite French delicacy renowned for its silky texture and rich buttery flavor. This gourmet dish involves delicately wrapping duck or goose liver in a cloth (‘torchon’ means ‘towel’ in French) and then poaching it to perfection. The result is a smooth, indulgent spread often served with toasted brioche and a sweet fruit compote or reduction, creating a harmonious balance of flavors. Foie Gras au Torchon is a testament to the finesse of French culinary art, offering an extraordinary taste experience for those special occasions or when you wish to indulge in the finer things in life.
AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyIntermediatePreparation:
Carefully devein the foie gras, removing any blood vessels or imperfections. Split it open and season with salt, pepper, sugar, and pink curing salt if using. Drizzle with Cognac or Armagnac.
Marinate:
Wrap the seasoned foie gras in plastic wrap and let it marinate in the refrigerator for at least 12 hours, or up to 24 hours.
Wrap in Cheesecloth:
Lay out a double layer of cheesecloth, large enough to envelop the foie gras. Place the marinated foie gras onto the cheesecloth and roll it tightly into a cylinder, twisting the ends to secure. Tie each end with kitchen twine.
Poach:
Bring a pot of water to a gentle simmer (not boiling, about 160-170°F or 70-76°C). Submerge the wrapped foie gras and poach for 2 to 3 minutes. Then, immediately transfer it to an ice bath to stop the cooking process.
Cure:
Once cooled, remove the foie gras from the ice bath, pat it dry, and refrigerate it with a weight on top (to help shape and density) for at least 2 days before serving.
Serve:
To serve, unwrap the foie gras and slice it into medallions. Serve with toasted brioche or baguette, a sprinkle of sea salt, and a sweet component like fruit preserves or a drizzle of honey.
Ingredients
Directions
Preparation:
Carefully devein the foie gras, removing any blood vessels or imperfections. Split it open and season with salt, pepper, sugar, and pink curing salt if using. Drizzle with Cognac or Armagnac.
Marinate:
Wrap the seasoned foie gras in plastic wrap and let it marinate in the refrigerator for at least 12 hours, or up to 24 hours.
Wrap in Cheesecloth:
Lay out a double layer of cheesecloth, large enough to envelop the foie gras. Place the marinated foie gras onto the cheesecloth and roll it tightly into a cylinder, twisting the ends to secure. Tie each end with kitchen twine.
Poach:
Bring a pot of water to a gentle simmer (not boiling, about 160-170°F or 70-76°C). Submerge the wrapped foie gras and poach for 2 to 3 minutes. Then, immediately transfer it to an ice bath to stop the cooking process.
Cure:
Once cooled, remove the foie gras from the ice bath, pat it dry, and refrigerate it with a weight on top (to help shape and density) for at least 2 days before serving.
Serve:
To serve, unwrap the foie gras and slice it into medallions. Serve with toasted brioche or baguette, a sprinkle of sea salt, and a sweet component like fruit preserves or a drizzle of honey.
Notes
Perfect Wine Pairing:
- Sauternes: Sauternes is the classic pairing for foie gras. It is a sweet and luscious wine from Bordeaux that beautifully complements the richness of the foie gras.
- Alternative: The late-harvest Riesling or a rich, aged Jurançon can also contrast the foie gras with their acidity and sweetness.
