Foie Gras Torchon Recipe

Name: Eliot & Vines Foie Gras Torchon Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 grams Foie gras; 10 grams Salt; 5 grams White pepper; 50 ml Cognac; 100 grams Butter; 400 grams Apples (peeled and diced); 30 ml Cognac; 50 grams Brown sugar; 1 tsp Cinnamon; 15 ml Lemon juice; 200 ml Port wine; 100 ml Balsamic vinegar; 30 grams Honey; 1 whole Baguette; 2 tbs Olive oil

Inspired by Eliot & Vine

Time2h

Serves4

Apple cognac compote, grilled baguette, port & balsamic reduction

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Foie Gras Torchon

1 1/8 lb (500 grams) Foie gras

1/3 oz (10 grams) Celtic sea salt

0.18 oz (5 grams) White pepper

3 3/8 tbsp (50 ml) Cognac

3 1/2 oz (100 grams) Butter

Apple Cognac Compote

14 1/8 oz (400 grams) Apples (peeled and diced)

2.03 tbsp (30 ml) Cognac

1 3/4 oz (50 grams) Brown sugar

1 tsp Cinnamon

1.01 tbsp (15 ml) ReaLemon lemon juice

Port & Balsamic Reduction

7/8 cup (200 ml) Port wine

0.42 cup (100 ml) Aged balsamic vinegar

1.06 oz (30 grams) Honey

Grilled Baguette

1 whole Baguette

2 tbs olive oil

Method

Foie Gras Torchon Preparation

Prepare the Foie Gras

Soak the foie gras in milk for 1-2 hours. Drain and pat dry. Cut into pieces and season with salt, white pepper, and cognac. Place in a bowl and mix well.

Wrap the Foie Gras

Spoon the mixture onto a piece of plastic wrap, shape into a log, and wrap tightly. Refrigerate for at least 24 hours.

Poach the Torchon

Bring a pot of water to a simmer. Place the wrapped foie gras in the water and poach for 20-30 minutes. Remove and cool.

Apple Cognac Compote Preparation

Cook the Apples

In a saucepan, combine apples, cognac, brown sugar, cinnamon, and lemon juice. Cook over medium heat until apples are soft, about 15 minutes. Allow to cool.

Port & Balsamic Reduction Preparation

Make the Reduction

In a saucepan, combine port wine, balsamic vinegar, and honey. Simmer over medium heat until reduced by half, about 20 minutes. Let cool.

Grilled Baguette Preparation

Grill the Baguette

Slice the baguette and brush with olive oil. Grill until toasted and golden, about 2-3 minutes per side.