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:

READ MORE

About these ads

~ by blackstargourmet on May 27, 2010.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: