Foie Gras Torchon* Recipe

Pedro Ximénez reduction

In a small saucepan, combine Pedro Ximénez sherry (200 ml), finely minced shallot (1 small), and brown sugar (1 tbsp). Simmer until the liquid reduces by about two-thirds and coats the back of a spoon; strain and keep warm.

Prepare foie gras for curing

Inspect the foie gras lobe (≈450 g). Remove any visible membranes or nerves and pat dry with paper towels.

Cure the foie gras

In a small bowl, mix kosher salt (12 g), fine sugar (6 g), and white pepper (0.5 tsp). Rub the cure evenly over the foie gras, then scatter fresh thyme (2 sprigs) on top and drizzle with Cognac or Armagnac (15 ml).

Wrap and refrigerate to cure

Wrap the foie gras tightly in cheesecloth or parchment, place in a terrine or dish, and refrigerate for 24–48 hours to cure and flavor.

Rinse, dry, and shape torchon

Remove the foie from the cure, rinse briefly to remove surface cure, and pat completely dry. Shape into a compact torchon and wrap tightly in clean cheesecloth or parchment; twist and tie the ends to seal.

Cook the torchon (optional water bath)

If using a water bath, preheat to 60°C (140°F). Submerge the wrapped torchon in the water and cook gently for 60–90 minutes, then cool on ice and refrigerate until firm.

Toast brioche and prep greens

Thinly slice brioche and toast until golden on a dry pan. Wash and dry mixed greens and arrange on serving plates.

Slice foie and plate

Unwrap the torchon, slice into medallions about 3–4 mm thick. Arrange greens on plates, top with 2 brioche slices per plate, and lay 2 foie medallions on each plate.

Finish with PX reduction

Drizzle Pedro Ximénez reduction around the foie and lightly over the greens. Garnish with thyme leaves if desired.