Foie Gras Torchon Recipe

Inspired by Corner Kitchen

Time3h

Serves4

Brandy Figs, Sea Salt, Brioche, Brown Butter and Red Wine Pickled Shallots

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Ingredients

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Foie Gras Torchon

1 1/8 lb (500 grams) Foie gras

3 3/8 tbsp (50 ml) Cognac or brandy

0.71 oz (20 grams) Celtic sea salt

0.18 oz (5 grams) Black pepper, freshly ground

1 roll Cling film (for wrapping)

Brandy Figs

7.05 oz (200 grams) Dried figs

0.42 cup (100 ml) Cognac or brandy

0.42 cup (100 ml) Water

1 3/4 oz (50 grams) sugar

Red Wine Pickled Shallots

7.05 oz (200 grams) Shallots

5/8 cup (150 ml) red wine vinegar

1.06 oz (30 grams) sugar

0.18 oz (5 grams) Celtic sea salt

Brown Butter

3 1/2 oz (100 grams) Unsalted butter

Brioche

1 loaf Brioche bread

Method

Foie Gras Preparation

Prepare the Foie Gras

Soak the foie gras in cold water for 1 hour, then remove and pat dry. Cut into pieces and season with salt and black pepper. Marinate with cognac for at least 1 hour.

Wrap and Chill

Place the seasoned foie gras into a piece of cling film, roll tightly to form a log, and tie the ends. Place in the fridge and chill for at least 24 hours.

Brandy Figs Preparation

Infuse the Figs

In a saucepan, combine figs, cognac, water, and sugar. Bring to a simmer and cook for about 15 minutes until figs are soft. Allow to cool and store in the liquid.

Red Wine Pickled Shallots Preparation

Pickle the Shallots

Peel the shallots and place them in a jar. In a saucepan, heat red wine vinegar, sugar, and salt until dissolved. Pour the mixture over the shallots and let them sit for at least 24 hours.

Brown Butter Preparation

Make Brown Butter

In a skillet, melt the unsalted butter over medium heat. Cook until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.