Foie Gras Torchon Recipe

Remove veins

Chill the foie gras briefly so it firms (20–30 minutes in refrigerator). On a work surface, separate lobes. Using a small paring knife, gently pull apart lobes and remove visible veins and any green/bloody bits. Work carefully to keep as much lobe intact as possible.

Rinse and chill

Place cleaned lobes in a bowl of ice water for 5 minutes to remove blood. Pat dry thoroughly with paper towels. Transfer to a plate and refrigerate until just cold but pliable (about 10 minutes).

Season

Combine kosher salt, sugar and white pepper. Sprinkle the seasoning evenly over all surfaces of both lobes, rubbing lightly so it adheres. Pour cognac and Sauternes (if using) over the lobes, coating thoroughly. Use your hands to ensure alcohol is distributed. Let sit in covered dish in refrigerator for 4–12 hours (overnight for best flavor).

Assemble cloth and roll

Lay one sheet of cheesecloth on a clean surface and top with plastic wrap (this makes a tighter, easier-to-wrap torchon). Arrange the seasoned lobes along the center of the cloth with fat sides together so you have a roughly even cylinder about 2¾–3 inches in diameter. Tighten the cheesecloth around the liver and begin rolling, using the plastic wrap to help compress into a uniform cylinder. Twist the ends of the cloth/plastic wrap to compact the torchon.

Tie and shape

Wrap the cheesecloth-covered cylinder in a second layer of cheesecloth for strength. Tie both ends and the middle securely with butcher's twine, creating an even cylindrical shape. Aim for consistent density along the length so the torchon will slice cleanly. If you have a vacuum sealer, you can place the wrapped torchon in a vacuum bag and seal to compress further (optional).

Poach (traditional)

Bring a large pot of water to a bare simmer (do not boil) and lower heat so the water holds at 80–85°C (175–185°F). Submerge the wrapped torchon in the water, using a plate to keep it fully underwater if necessary. Poach gently for 8–12 minutes for a total internal temperature around 50–55°C (122–131°F) for medium-rare texture. Remove immediately and transfer to an ice bath for 10 minutes to stop cooking, then refrigerate overnight to set.

Cure (no-poach alternate)

If you prefer an uncooked torchon, after marinating, wrap as described and press in the refrigerator under a weight (a small pan with cans works) for 24–48 hours. This produces a silky, slightly cured torchon rather than poached. Use within 3–4 days.

Chill thoroughly

Whether poached or cured, keep the wrapped torchon in the refrigerator for at least 12 hours (preferably 24) so it firms and flavors meld.

Slice and serve

Unwrap the torchon, remove cheesecloth and plastic. Using a warm, dry knife (dip in hot water and wipe dry between cuts) slice the torchon into 1/3 to 1/2-inch thick rounds. Arrange on plates with toasted brioche, a small spoonful of fig jam or onion marmalade, a sprinkle of sea salt flakes, and a glass of Sauternes on the side. Keep leftovers refrigerated and consume within 3–4 days.