Foie Gras “au Torchon”, Pear Chutney Recipe
Indulge in our luxurious foie gras ‘au torchon’, a delicately prepared delicacy that melts in your mouth. Paired with a sweet and tangy pear chutney, this exquisite dish balances rich flavors with a hint of fruitiness, creating an unforgettable culinary experience. Perfectly elegant for any occasion.
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Ingredients
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Foie Gras
Pear Chutney
Method
Preparing the Foie Gras
Seasoning the Liver
Gently clean the duck or goose liver, removing any veins. Sprinkle salt, white pepper, and cognac over the liver. Let it marinate in the refrigerator for at least 2 hours or overnight.
Wrapping the Liver
Lay out a large piece of cheesecloth on a flat surface. Place the marinated liver in the center and wrap it tightly, twisting the ends to form a log. Secure the ends with kitchen twine.
Poaching the Liver
Bring a pot of water to a simmer. Carefully lower the wrapped foie gras into the water and simmer for about 20 minutes. Remove from the water and let it cool completely.
Making the Pear Chutney
Cooking the Chutney
In a saucepan, combine the diced pears, chopped onion, brown sugar, apple cider vinegar, grated ginger, cinnamon stick, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 30-40 minutes, stirring occasionally, until the chutney thickens and the pears are tender.
Cooling and Storing
Remove the cinnamon stick and let the chutney cool. Store in sterilized jars in the refrigerator until ready to serve.
