Foie Gras Au Torchon
Foie Gras au Torchon is a classic French delicacy where the foie gras is cleaned, seasoned, and gently cooked. It's a luxurious appetizer that's surprisingly simple to make at home.
Ingredients - Serves 6
- Kitchen twine - 1 piece
- Cheesecloth - 1 piece
- Sauternes wine - 1/2 cup
- White pepper - 1 teaspoon
- Salt - 2 tablespoons
- Duck foie gras - 1 whole lobe, about 1.5 pounds
Let's Get Started
- Begin by deveining the foie gras. Carefully separate the two lobes and remove the veins with a sharp knife.
- Season the foie gras with the salt and white pepper, then drizzle with the Sauternes wine. Let it marinate in the refrigerator for at least 30 minutes.
- Lay out a piece of cheesecloth on a clean surface. Place the marinated foie gras in the center of the cheesecloth.
- Roll the foie gras in the cheesecloth, twisting the ends to create a tight, sausage-like shape. Secure the ends with kitchen twine.
- Bring a large pot of water to a simmer. Poach the foie gras in the simmering water for 90 minutes.
- Remove the foie gras from the water and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving.
- To serve, unwrap the foie gras from the cheesecloth and slice into thin rounds. Serve with toasted bread and a sweet fruit preserve.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Calories: 200
- Fat: 15g
- Carbs: 5g
- Protein: 8g
- Sodium: 500mg
- Sugar: 2g
