Foie gras torchon, pain perdu confiture raisin Sultana au Porto recipe served on a plate, by Pekin the Chef
RecipesBistro St-MaloFoie gras torchon, pain perdu confiture raisin Sultana au Porto

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

inspired by

@bistrostmalo

Jul 21 2025

•

1h 30m

•

Serves 4

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Recipe information

Make Foie Gras Torchon, Pain Perdu Confiture Raisin Sultana Au Porto 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.

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Ingredients

Foie Gras Torchons

Pain Perdu (French Toast)

Confiture Raisin Sultana

Preparation

Foie Gras Torchons

1. Prepare the Foie Gras

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.

2. Wrap and Poach

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.

Pain Perdu

3. Prepare the Egg Mixture

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

4. Cook the French Toast

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.

Confiture Raisin Sultana

5. Make the Raisin Jam

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

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