Foie Gras Torchon

• 8 oz foie gras, lobes separated
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoonнибудь white pepper
• 2 tablespoons cognac
• 1 tablespoon unsalted butter, melted

Steps

1. 1 Lay a 12-inch square of cheesecloth on a clean work surface.
2. 2 In a bowl, gently mix foie gras with salt, sugar, white pepper, cognac, and melted butter until just combined.
3. 3 Shape the mixture into a log on the cheesecloth, then roll it up tightly.
4. 4 Twist the ends of the cheesecloth to secure the log, and place it in a small saucepan.
5. 5 Add enough water to reach halfway up the log, and simmer gently for 45 minutes.
6. 6 Remove from heat, cool in the cooking liquid, then refrigerate for at least 4 hours or overnight.

Equipment

• saucepan
• cheesecloth

Variations

• Add a touch of honey or fig jam for a sweet twist.

Substitutions

• If foie gras is unavailable, consider a pâté made from chicken liver as a substitute.

Pairings

• Toasted brioche
• Sauternes wine

Nutrition

Tips

• For best texture, use high-quality foie gras.
• Score the top of the torchon lightly before cooking to ensure even cooking.

Storage

Keep refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with toasted brioche or a crisp baguette.
• Pair with a glass of Sauternes for a delightful contrast.

FAQ