🍞✨ Foie Gras au Torchon – A French Culinary Masterpiece 🇫🇷
This silky, rich foie gras is prepared using the torchon method, creating a smooth, creamy delicacy perfect for spreading on toasted brioche or crusty bread. A true gourmet appetizer!
Ingredients
• 1 foie gras lobe (1 lb / 450g)
• ¼ cup (60ml) brandy (or Cognac)
• 1 tsp salt
• ¼ tsp white pepper
Instructions
1️⃣ Clean the Foie Gras:
Carefully separate the lobes and remove any visible veins using a knife or tweezers.
2️⃣ Season & Shape:
Sprinkle the foie gras evenly with salt, white pepper, and brandy. Gently press it into a log shape.
3️⃣ Wrap & Refrigerate:
Tightly wrap in cheesecloth, twisting the ends to secure. Refrigerate overnight to allow flavors to meld.
4️⃣ Poach the Foie Gras:
Bring a pot of water to a gentle simmer (not boiling). Submerge the wrapped foie gras and poach for 20 minutes.
5️⃣ Chill & Serve:
Remove from water, unwrap, and chill completely before slicing.
6️⃣ Enjoy with Elegance:
Serve thin slices of foie gras with toasted brioche, fig jam, or a drizzle of honey.
✨ Pro Tip: Pair with a glass of Sauternes wine for a truly luxurious experience!
A creamy, indulgent delicacy that captures the essence of French haute cuisine! 🇫🇷✨