Foie Gras au Torchon

Preparation info

  • Makes

    One

    10 inch “Sausage”
    • Difficulty

      Medium

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

A torchon is French for a rag or kitchen towel, which is exactly what you need for poaching this foie gras. The raw livers are deveined, pressed into shape by being rolled in parchment paper, and then rolled up like a sausage in a kitchen towel. They are then poached for only 4 minutes, the towel tightened and the “sausage" hung overnight in the refrigerator.