Foie Gras Torchon Recipe
A classic French delicacy, foie gras torchon is a rich, buttery, and melt-in-your-mouth dish. This recipe guides you through the process of preparing, seasoning, rolling, poaching, and curing foie gras to create a luxurious appetizer, perfect for special occasions.
Equipment
- Gram scale
- Cheesecloth
- Sushi rolling mat
- Spice grinder
- Kitchen twine
- Tweezers
Ingredients
- 1 entire Grade A or Grade B fresh foie gras 500 to 750g
- 75 g salt
- 25 g sugar
- 12.5 g pink curing salt optional
- 10 g white or black pepper
Instructions
Prepare the Foie Gras:
- Let it rest at room temperature for 45 minutes, then split into two lobes. Remove veins carefully using a paring knife or tweezers. Refrigerate.
Create the Cure
- Grind salt, sugar, curing salt, and pepper into a fine powder. Weigh out 2.5% of the foie gras' weight in seasoning.
Season the Foie Gras:
- Spread it into a 9x9-inch square. Sprinkle half of the cure and Cognac on one side, flip, and repeat on the other side.
Roll the Torchon:
- Place on plastic wrap, roll tightly with a sushi mat, then wrap in cheesecloth. Twist the ends and secure tightly with twine.
First Curing Stage:
- Hang the torchon in the refrigerator for 1 to 3 days.
Poaching:
- Submerge in 160°F (71°C) water for 2 minutes, then transfer to an ice bath for 10 minutes. Pat dry.
Second Curing Stage:
- Re-tighten with twine and refrigerate for another 1 to 3 days.
Serving:
- Slice off the ends, unwrap, and cut into disks. Trim edges for presentation. Serve with coarse salt, toast, preserves, or dried fruits.
Notes
- Using metric measurements ensures accuracy for seasoning.
- La Belle Farms foie gras is recommended for best quality.
- Extra seasoning mix can be stored for future use.