Cognac Spiked Foie Gras ‘Torchon’ Recipe
Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps
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Ingredients
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Foie Gras Torchons
Method
Preparation of Foie Gras Torchons
Prepare the Foie Gras
Clean the duck or goose liver by removing any veins and imperfections. Soak in milk for 1-2 hours, then drain and pat dry.
Season the Liver
In a bowl, combine the liver with cognac, salt, and white pepper. Mix gently to coat the liver evenly.
Blend the Mixture
In a food processor, blend the liver mixture until smooth. Gradually add heavy cream until fully incorporated.
Shape the Torchons
Lay out a large piece of plastic wrap. Spoon the foie gras mixture onto the wrap and roll it tightly into a log shape. Tie the ends securely.
Chill the Torchons
Place the wrapped torchons in the refrigerator for at least 24 hours to set.
