Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries

Preparation info
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By Thomas Keller

Published 1999

  • About

The torchon is my favorite way to serve foie gras cold—it’s almost an overindulgence. We form the torchon by placing the foie gras on cheesecloth and wrapping it into a tight cylinder, then poaching it for less than two minutes. The torchon is not difficult to make, but it must be prepared over a four-day period. Once made, it can be refrigerated for up to one week.