Foie Gras Torchon Recipe

Prepare and Cure

If not already deveined, gently separate the two lobes and remove visible veins with a small knife or tweezers under cold running water; pat dry thoroughly. On a work surface, lay a piece of plastic wrap. Sprinkle half of the salt, sugar and white pepper over both lobes. Pour cognac and Sauternes evenly over the lobes. Massage seasoning gently and place the lobes on top of each other. Wrap tightly in plastic wrap and place in a baking dish. Refrigerate, weighted with a small plate, 12–18 hours to cure.

Rinse and Shape

After curing, unwrap the foie gras and rinse quickly under cold water to remove excess cure. Pat very dry with paper towels. Lay out a double layer of cheesecloth on your work surface. Place the foie on the center, shape into a cylinder by tucking ends under, then roll tightly in the cheesecloth, twisting the ends to form a compact log about 1.5–2 inches in diameter. Tie both ends securely with butcher's twine and then add 2–3 evenly spaced ties along the length to keep shape.

Poach (Optional Traditional Step)

Preheat a sous-vide water bath to 57°C (135°F) and submerge the wrapped foie in a vacuum bag (or keep wrapped in cheesecloth and place in a zip-top bag with air removed) and sous-vide for 30–40 minutes for a classic torchon texture. Alternatively, you can poach gently in a low saucepan of water kept at 75–80°C (167–176°F) for 20–30 minutes; maintain low simmer and ensure cheesecloth remains dry above water level by folding over the bag. Remove and immediately chill in an ice bath to stop cooking.

Press and Chill

Once cold, place the torchon (still wrapped) on a tray, place a flat board on top and add a modest weight to compress for uniform density for 2–6 hours in the refrigerator. After pressing, unwrap and carefully remove cheesecloth. Pat off any released fat. Wrap in plastic wrap tightly and refrigerate at least 12 hours (preferably 24–48 hours) to allow flavors to settle and firm up before slicing.

Slice Before Serving

Use a very sharp knife warmed in hot water and wiped dry between slices to cut the torchon into 1/2" (12 mm) medallions. Clean the knife between cuts for neat rounds.

In a small saucepan over medium heat combine the blackberries, sugar, water and vinegar. Bring to a gentle simmer and cook, stirring occasionally, until berries soften and sauce thickens slightly, about 6–8 minutes. Mash some berries with the back of a spoon to create a jammy texture but leave some whole for burst and texture.

Remove from heat and stir in Dijon and whole-grain mustards, salt and black pepper. Taste and adjust seasoning — the mostarda should be bright, slightly sweet, tangy and mustardy; if too sharp add up to 1 tsp more sugar or a splash more water to loosen. Cool to room temperature, then refrigerate; it will thicken further as it chills.

Preheat oven to 350°F (175°C). Brush both sides of brioche slices lightly with softened butter. Arrange on a baking sheet in a single layer and bake until golden and crisp around edges, 6–8 minutes, flipping once halfway. Alternatively, toast in a skillet over medium heat 1–2 minutes per side.

To assemble, place a toasted brioche slice on each plate. Spoon 1–2 teaspoons of blackberry mostarda onto the brioche in a small smear or dollop. Place a 1/2" slice of foie gras torchon on top. Drizzle about 1/3 teaspoon to 1 teaspoon of black truffle honey per portion over the foie (adjust to taste). Scatter a few microgreens or baby frisée and finish with a light pinch of sea salt flakes and a few grinds of black pepper.

Serve immediately, with additional brioche on the side and remaining mostarda and truffle honey for guests to add. The torchon is best served chilled but not fridge-cold — remove from refrigerator 5–10 minutes before plating to slightly soften for optimal mouthfeel.