Torchon De Foie Gras Maison Au Whisky Coureur Des Bois, Pain Brioché, Garniture Du Moment, Fleur De Sel Recipe
Indulge in our house-made torchon de foie gras, delicately infused with the rich notes of Coureur des Bois whisky. This luxurious dish is elegantly served with warm, buttery brioche and a seasonal garnish that complements the rich flavors perfectly. Finished with a sprinkle of fleur de sel, each bite promises a harmonious blend of savory and sweet, making it a truly unforgettable experience.
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Ingredients
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Foie Gras Preparation
Brioche
Garnish
Method
Foie Gras Preparation
Prepare the Foie Gras
Clean the foie gras, removing any veins or impurities. Cut it into pieces and sprinkle with salt, pepper, and whisky. Let it marinate for at least 2 hours in the refrigerator.
Wrap the Foie Gras
Place the marinated foie gras into a piece of cheesecloth, shape it into a log, and tie the ends securely. This is your torchon.
Cook the Foie Gras
Bring a pot of water to a simmer. Submerge the wrapped foie gras in the water and cook gently for about 30 minutes. Remove from heat and let it cool in the water.
Brioche Preparation
Prepare the Brioche
In a skillet, melt the unsalted butter over medium heat. Toast the brioche slices until golden brown on both sides.
Assembly
Plate the Dish
Slice the foie gras torchon into rounds and place on a plate. Serve with toasted brioche slices and garnish with seasonal fruits. Finish with a sprinkle of fleur de sel.