Torchon de Foie Gras
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
Torchon de Foie Gras
This classic Torchon de Foie Gras recipe brings the luxury of French dining into your home kitchen. ‘Torchon’ refers to the traditional method of wrapping and poaching the foie gras in a kitchen towel, yielding a dish with a creamy texture and concentrated flavor. Served chilled with a light accompaniment like fruit compote or a touch of sea salt, this recipe is ideal for your next dinner party or festive gathering.
Understanding Foie Gras:
Foie gras, the liver of a duck or goose that has been fattened, is a celebrated element of French cuisine known for its smooth texture and rich flavor. It can be prepared in various ways, such as sautéed, baked, or made into a pâté. Despite its controversial nature due to ethical concerns regarding the fattening process, foie gras continues to be a sought-after ingredient in gourmet cooking.
When preparing this dish, focus on quality ingredients and precise technique to allow the natural flavors of the foie gras to triumph. This recipe offers a taste of French culinary tradition and can provide a talking point about the complexities and considerations of using luxury ingredients in contemporary cooking.
Ingredients
- 500g (1 lb) duck foie gras
- 250 ml (1 cup) Sauternes
- Chicken broth to cover the liver
- Salt and pepper
Preparation
- Soften the foie gras by letting it stand at room temperature for about 1 hour.
2. Devein the foie gras: Gently pull apart the two lobes. Make a shallow incision in the smaller lobe at the point where it was attached to the larger lobe. Using tweezers or the tip of a thin-bladed knife, pull out the large vein and all attached blood vessels. Keep the liver as intact as possible. Repeat for the larger lobe.
3. Sprinkle both sides of the lobes with salt and pepper. Place in a glass dish. Add the wine. Cover and refrigerate for 24 hours.
4. Remove the dish from the refrigerator and let stand at room temperature for 30 minutes. Drain, reserving the marinade.
5. Wrap the foie gras in a clean tea towel. Shape it into a cylinder 3 inches (7.5 cm) in diameter, and then wrap the tea towel in a long sheet of plastic wrap. Seal tightly by twisting both ends and tying them with kitchen string.
6. In a saucepan, combine the marinade and enough chicken broth to cover the foie gras. Clip a thermometer to the side of the saucepan and heat until the temperature reaches 140°F (60°C). Lay the wrapped foie gras in the liquid and poach for 25 minutes, maintaining the temperature at 140°F (60°C).
7. Remove the foie gras and refrigerate for 24 hours to allow it to firm up. Carefully unwrap the foie gras. Slice and serve cool, but not cold, with slices of toasted brioche and a high-quality sea salt such as fleur de sel, or with a Sauternes Gelée.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
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