Name: Bistro St-Malos Foie Gras Torchon, Pain Perdu Confiture Raisin Sultana Au Porto Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 500 grams Duck liver; 100 ml Port wine; 10 grams Salt; 5 grams Black pepper, freshly ground; 30 ml Cognac; 1 piece Cheesecloth; 4 slices Brioche bread; 2 large Eggs; 100 ml Milk; 1 tsp Vanilla extract; 30 grams Butter; 200 grams Sultana raisins; 100 ml Port wine; 50 grams Sugar; 1 tbs Lemon juice

Côte des Bar, Aube Champagne | Pinot Noir

2019 Cédric Bouchard | VV Côte de Val Vilaine

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Indulge in our exquisite Foie Gras Torchon, a sumptuous delicacy that melts in your mouth, elegantly paired with sweet pain perdu and a luscious Sultana grape confit infused with rich Porto. This luxurious dish offers a perfect harmony of flavors and textures, making it a true gastronomic experience for discerning palates.

Clean the duck liver by removing any veins. Season with salt, black pepper, and pour the port wine and cognac over it. Let it marinate for at least 1 hour.

Prepare the Foie Gras

Place the liver mixture onto a cheesecloth and roll it tightly, tying the ends. Poach in simmering water for about 30 minutes. Once done, cool it in the refrigerator until set.

Wrap and Poach

In a bowl, whisk together the eggs, milk, and vanilla extract until well combined.

Prepare the Egg Mixture

Dip each slice of brioche into the egg mixture, ensuring it’s coated. In a skillet, melt butter over medium heat and cook each slice until golden brown on both sides, about 3-4 minutes per side.

Cook the French Toast

In a saucepan, combine sultana raisins, port wine, sugar, and lemon juice. Cook over medium heat until the mixture thickens, about 15-20 minutes.

Make the Raisin Jam

Duck liver

Port wine

Salt

Black pepper, freshly ground

Cognac

Cheesecloth

Brioche bread

Eggs

Milk

Vanilla extract

Butter

Sultana raisins

Sugar

Lemon juice

Foie gras torchon, pain perdu confiture raisin Sultana au Porto

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Make Foie Gras Torchon, Pain Perdu Confiture Raisin Sultana Au Porto Recipe in just 1h 30m. Indulge in our exquisite Foie Gras Torchon, a sumptuous delicacy that melts in your mouth, elegantly paired with sweet pain perdu and a luscious Sultana grape confit infused with rich Porto. This luxurious dish offers a perfect harmony of flavors and textures, making it a true gastronomic experience for discerning palates.

Foie Gras Torchon, Pain Perdu Confiture Raisin Sultana Au Porto Recipe

Ingredients

Foie Gras Torchons

Pain Perdu (French Toast)

Confiture Raisin Sultana

Method