Foie Gras au Torchon

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

The torchon is a foie gras rolled up and compressed into a sausage shape 2 to 3 inches in diameter, then cooked, cooled, and cured. It is served slightly chilled, usually on toast—here, with brioche.

You will need a clean kitchen towel. Keep in mind when planning that this preparation takes 3 days.