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Ingredients
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Foie Gras Torchon Ingredients
Method
Foie Gras Torchon Preparation
- 1
Prepare the Liver
Clean the duck or goose liver by removing any veins and membranes. Soak in milk for 1 hour, then drain and pat dry.
- 2
Marinate
In a bowl, combine the cleaned liver with cognac, salt, and white pepper. Cover and let marinate in the refrigerator for at least 12 hours.
- 3
Blend the Mixture
Remove the liver from the marinade and blend with softened butter until smooth and creamy. Adjust seasoning if necessary.
- 4
Wrap and Chill
Lay a large piece of cheesecloth on a flat surface. Spoon the foie gras mixture onto the cheesecloth, shape it into a log, and wrap tightly. Tie the ends securely and place in a mold.
- 5
Cooking
Submerge the wrapped foie gras in a pot of water, and cook gently in a water bath at 85°C (185°F) for about 45 minutes. Remove from water and let cool.
- 6
Prepare Walnuts
Toast walnuts in a pan over medium heat until fragrant. Chop coarsely.
- 7
Serve
Once the foie gras has cooled completely, unwrap and slice into rounds. Serve with the toasted walnuts and cumberland sauce.