Clean the foie gras by removing any veins and impurities. Cut it into manageable pieces.

Prepare the Foie Gras

In a bowl, season the foie gras pieces with salt, white pepper, and cognac. Mix gently to combine.

Season the Foie Gras

Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.

Lay out a piece of cheesecloth or a clean kitchen towel. Spoon the foie gras mixture onto the center and shape it into a log.

Roll the cheesecloth tightly around the foie gras mixture, twisting the ends to secure. Tie with kitchen twine.

Fill a large pot with water and bring to a simmer. Carefully add the wrapped foie gras torchons and poach for about 20 minutes.

Remove the torchons from the pot and let them cool. Once cooled, refrigerate for at least 12 hours before serving.

Slice the bananas, chop the walnuts, and prepare the plum jam and dried figs for serving.

Slice the foie gras torchon and serve it chilled with the banana, walnuts, plum jam, and dried figs.

Make Foie Gras Torchon Recipe in just 3h . banana, walnut, plum, fig