Foie Gras Torchon Recipe
A traditional French delicacy served with accompaniments.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Liver
Clean the duck or goose liver by removing any visible veins and membranes. Cut the liver into chunks.
- 2
Marinate the Liver
In a bowl, combine the liver chunks with cognac, port wine, salt, black pepper, and nutmeg. Cover and refrigerate for at least 12 hours, preferably overnight.
- 3
Blend the Mixture
After marinating, transfer the liver mixture to a food processor. Blend until smooth and creamy.
- 4
Form the Torchon
Lay out a piece of Saran wrap or cheesecloth on a flat surface. Spoon the liver mixture onto the wrap, shaping it into a log. Roll it tightly, twisting the ends to secure.
- 5
Poach the Torchon
Bring a pot of water to a gentle simmer. Carefully place the wrapped foie gras torchon into the water and poach for about 30 minutes.
- 6
Cool and Refrigerate
Remove the torchon from the water and let it cool. Once cooled, refrigerate for at least 6 hours or until firm.
- 7
Serve
Unwrap the torchon and slice it into rounds. Serve chilled with accompaniments such as toasted bread, fruit compote, or pickles.