Foie Gras Torchon* Recipe
cara cara orange, sauce bigarade, pistachio, red belgian endive, toasted challah
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Foie Gras Torchon Ingredients
Method
Foie Gras Torchon Directions
- 1
Prepare the Foie Gras
Clean the foie gras by removing any veins and membranes. Cut it into large pieces.
- 2
Marinate the Foie Gras
In a bowl, combine the foie gras pieces with cognac, salt, and black pepper. Let marinate in the refrigerator for at least 12 hours.
- 3
Form the Torchon
After marination, place the foie gras pieces on a clean cloth (cheesecloth). Roll tightly to form a cylinder, twisting the ends to secure.
- 4
Poach the Foie Gras
In a pot, bring water to a simmer. Submerge the wrapped foie gras in the water and poach for 30 minutes. Remove and chill in an ice bath.
- 5
- 6
Toast the Pistachios
In a dry skillet, toast the pistachios over medium heat until fragrant. Chop coarsely.
- 7
Prepare the Endive
Cut the red Belgian endive into thin slices. You can also separate the leaves for presentation.
- 8
Toast the Challah
Slice the challah bread and lightly toast in butter until golden brown on both sides.
- 9
Plate the Dish
Slice the chilled foie gras torchon and arrange on a plate with caramelized orange sauce, pistachios, and endive. Serve with toasted challah on the side.