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Ingredients
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Foie Gras Torchon Ingredients
Method
Foie Gras Torchon Preparation
Prepare the Foie Gras
Clean the foie gras by removing any veins and impurities. Cut it into manageable pieces.
Season the Foie Gras
In a bowl, season the foie gras pieces with salt, white pepper, and cognac. Mix gently to combine.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Prepare the Torchons
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 and Tie
Roll the cheesecloth tightly around the foie gras mixture, twisting the ends to secure. Tie with kitchen twine.
Poach the Torchon
Fill a large pot with water and bring to a simmer. Carefully add the wrapped foie gras torchons and poach for about 20 minutes.
Cool and Refrigerate
Remove the torchons from the pot and let them cool. Once cooled, refrigerate for at least 12 hours before serving.
Prepare the Accompaniments
Slice the bananas, chop the walnuts, and prepare the plum jam and dried figs for serving.
Serve
Slice the foie gras torchon and serve it chilled with the banana, walnuts, plum jam, and dried figs.