Name: Maisons Foie Gras Torchon Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 1 lb whole duck foie gras (lobe), deveined; 1.5 tsp kosher salt; 0.5 tsp white granulated sugar; 0.5 tsp freshly ground white pepper; 3 tbsp Sauternes (sweet white wine); 1 tbsp brandy or Armagnac; 1 to taste cheesecloth (2 layers); 6 to taste butcher's twine; 8 oz kumquats, thinly sliced, seeds removed as possible; 0.5 cup granulated sugar; 1 tbsp fresh lemon juice; 2 tbsp Sauternes; 2 tbsp water; 8 slices brioche, sliced and lightly toasted; 1 tsp coarse sea salt or fleur de sel; 0.25 cup microgreens or mizuna (optional)

Method

Foie gras torchon

1
Prepare and cure
If the foie gras isn't fully deveined, gently separate lobes and remove visible veins using the tip of a small knife. Keep the lobes intact where possible. Pat dry with paper towels. In a small bowl, combine kosher salt, sugar and white pepper. Rub the seasoning evenly over all surfaces of the foie gras. Place the lobes in a shallow dish, sprinkle the Sauternes and brandy/Armagnac over them, cover and refrigerate for 12–18 hours to cure.
2
Rinse and press
After curing, unwrap and gently rinse the foie gras under cold water to remove excess salt. Pat very dry with paper towels. Lay out two large sheets of cheesecloth on a work surface. Place the foie gras at one edge of the cheesecloth and roll tightly into a compact log about 2.5–3 inches (6–8 cm) in diameter. Use butcher's twine to tie the roll at 1-inch intervals, pulling snugly to form a firm cylinder. Twist the ends of the cheesecloth to compress and knot. Optional: place the wrapped torchon inside a small jar or baking dish sized to the log to help keep its shape.
3
Poach and cool
Bring a large pot of water to a gentle simmer (not boiling) and reduce heat so there are no vigorous bubbles — target about 85–90°C (185–195°F). Lower the wrapped torchon into the simmering water; clip or weight it so it stays submerged but not touching the pot bottom. Poach gently for 10–12 minutes for medium-rich texture (12–15 minutes for firmer). Remove, transfer immediately to an ice bath and cool for at least 30 minutes to firm up.
4
Press and chill
After cooling, press the torchon to compact it further for a smooth texture: place the wrapped log on a cutting board, set another board on top and weigh down with cans or a heavy skillet for 1–2 hours in the refrigerator. Then unwrap, trim ends for a clean presentation, rewrap in fresh plastic wrap or cheesecloth, and refrigerate at least 12 hours (preferably 24–48 hours) before slicing to let flavors relax and the texture set.

Kumquat marmalade

5
Combine sliced kumquats, sugar, Sauternes, lemon juice and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer uncovered until the kumquats are soft and the juices have thickened to a marmalade-like consistency, about 15–20 minutes. Taste and adjust sweetness or acidity with a little more sugar or lemon juice as needed. Remove from heat and cool to room temperature; the marmalade will thicken further as it cools.

To serve

6
Slice the chilled torchon into 1/2-inch (1.2 cm) rounds using a very sharp knife warmed under hot water and wiped dry between cuts for clean slices. Arrange 1–2 slices of foie gras on each toasted brioche slice or serve slices on a platter alongside brioche.
7
Top each foie gras slice with a small spoonful (about 1/2 tsp) of kumquat marmalade and finish with a light sprinkling of coarse sea salt or fleur de sel. Garnish with microgreens if using. Serve immediately, accompanied by extra Sauternes if desired.

Foie Gras Torchon Recipe

Ingredients