Foie Gras Torchon Recipe
Make Foie Gras Torchon Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Foie Gras Torchons Ingredients
Method
Foie Gras Torchons Directions
Prepare the Foie Gras
Carefully clean the foie gras by removing any veins or blemishes. Rinse it under cold water and pat dry with paper towels.
Season the Foie Gras
In a bowl, combine the salt, white pepper, fresh thyme, and Armagnac or Cognac. Mix well. Rub this seasoning mixture all over the cleaned foie gras, ensuring it's evenly coated. Cover and refrigerate for at least 12 hours or overnight to allow the flavors to meld.
Shape the Torchons
After the marinating period, remove the foie gras from the refrigerator. Lay out a piece of cheesecloth on a flat surface. Place the seasoned foie gras in the center of the cheesecloth and fold the cloth over the liver to encase it completely.
Wrap in Saran Wrap
Take a roll of Saran wrap and tightly wrap the cheesecloth-wrapped foie gras, ensuring there are no air pockets. Twist the ends of the wrap to secure tightly, forming a log shape.
Poach the Torchons
Fill a large pot with water and heat it to 85°C (185°F). Once at temperature, gently submerge the wrapped foie gras in the water. Poach for about 30 minutes, maintaining the temperature without boiling. Use a thermometer to check the internal temperature, which should reach about 60°C (140°F).
Cool and Refrigerate
After poaching, remove the torchons from the water and let them cool at room temperature for about 30 minutes. Once cooled, refrigerate the foie gras torchons for at least 24 hours before serving.
Serve
When ready to serve, unwrap the torchon from the Saran wrap and cheesecloth. Slice into rounds and serve with toasted brioche and a fruit compote or chutney.