Foie Gras Torchon* Recipe
Hudson Valley Foie Gras Torchon, Brioche, Mixed Greens, Pedro Ximenez Reduction
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Ingredients
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Foie Gras Torchon
Brioche
Mixed Greens
Pedro Ximenez Reduction
Method
Foie Gras Torchon
- 1
Prepare the Foie Gras
Clean the foie gras by removing any veins or imperfections. Cut it into smaller pieces.
- 2
Season the Foie Gras
In a bowl, combine the foie gras pieces with kosher salt, black pepper, and cognac. Mix well and let it marinate for at least 2 hours in the refrigerator.
- 3
Mold the Foie Gras
Lay the cheesecloth flat and place a layer of the marinated foie gras in the center. Fold the cheesecloth over the foie gras, and then roll it tightly, twisting the ends to secure. Repeat with the remaining foie gras.
- 4
Cook the Foie Gras
Place the wrapped foie gras in a pot of simmering water and cook gently for about 30 minutes. Remove from heat and let cool before refrigerating for at least 24 hours.
Brioche
- 5
Activate the Yeast
In a small bowl, combine warm milk and sugar, then sprinkle the yeast on top. Let it sit for about 10 minutes until foamy.
- 6
Make the Dough
In a large mixing bowl, combine flour, salt, and the activated yeast mixture. Add the eggs and mix until a rough dough forms. Gradually incorporate the softened butter and knead until smooth.
- 7
Proof the Dough
Cover the dough and let it rise in a warm place until doubled in size, about 1-2 hours.
- 8
Shape and Bake
Preheat the oven to 180°C (350°F). Shape the dough into a loaf and place it in a greased loaf pan. Bake for 30-35 minutes or until golden brown. Let it cool before slicing.
Mixed Greens
- 9
Prepare the Salad
In a large bowl, combine mixed salad greens, olive oil, balsamic vinegar, salt, and pepper. Toss gently to coat the greens evenly.
Pedro Ximenez Reduction
- 10
Cook the Reduction
In a saucepan, combine Pedro Ximenez sherry and brown sugar. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Let cool before serving.