How to Make Foie Gras Torchon

In French, “Torchon” means lace or cheese cloth, which is the tool of choice used in the final stages of Foie Gras Au Torchon. It involves marinating the foie gras and then steam cooking it in the torchon to lock in the flavor and allow it to be frozen and portioned out. This method is a wonderful way to use your foie gras in a variety of dishes.

Chef Michael Fenster provides a wonderful step by step guide to make your own Foie Gras Au Torchon:

Foie Gras Au Torchon

Foie Gras Au Torchon

When you get good quality foie gras, it can be served as is, hot or cold. I, however, often prefer to make a torchon. The word  torchon is French and refers to the linen dish towel which is used to wrap the foie gras in the final steps of preparation. I like the torchon because it takes an  incredible product and elevates it even higher standard and elegance. It also gives me a very consistent product and a way to evenly portion the foie gras. Once made, the torchon can be frozen and keeps well. It takes several days to make a torchon, but only really 2 days of work. Do not worry- we have an instructional video which will put out (hopefully at weeks’ end) to walk you through this one step at a time. Let’s get started:



~ by blackstargourmet on May 27, 2010.

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