Torchon

This cylinder of foie gras, wrapped in cheesecloth and poached for about ninety seconds, is one of the best ways to prepare foie gras. The short cooking time means very little fat will cook out, giving you a high yield from what is an expensive ingredient. Second, the marinating and quick cooking—you’re basically just melting pieces back together again—result in a creamy, buttery fattiness that I love. It’s so lightly cooked, you’re almost eating raw foie gras.