Foie Gras Torchon Recipe

Inspection and deveining

Keep the foie gras cold but pliable. Gently separate the two lobes; using a small, sharp knife, carefully remove any visible veins and connective tissue. Work slowly to preserve the lobe shape. Rinse briefly under cold water if necessary and pat dry with paper towels.

Seasoning

Place the trimmed lobes on a tray. Evenly sprinkle the kosher salt, sugar, and white pepper over both sides of the lobes. Drizzle the cognac (and optional Sauternes) over the foie gras, rubbing gently so the liquor distributes. Cover and refrigerate for 6–12 hours (preferably overnight) to cure and develop flavor.

Pressing briefly and shaping

After curing, remove foie gras from refrigerator. Gently press by hand to expel any blood pockets. Lay two layers of cheesecloth on a work surface. Place the lobes side by side along one long edge of the cloth so the final roll will be about 3 inches in diameter. Fold the cheesecloth tightly around the foie gras, then roll it into a cylinder, pulling the cloth taut as you roll.

Tying

Twist the ends of the cheesecloth and tie with butcher's twine every 1–1.5 inches to create a compact torchon shape. Wrap the whole bundle in plastic wrap twice, twisting the ends to compress it further. The finished cylinder should be firm and about 3 inches in diameter.

Prepare poaching liquid

In a saucepan large enough to hold the wrapped torchon, combine the water, white wine, bay leaf, peppercorns, and halved shallot. Bring to a bare simmer over medium heat, then reduce to low so the liquid is just under a gentle simmer (180–190°F / 82–88°C).

Poach the torchon

Submerge the wrapped torchon in the warm poaching liquid. Place a small plate or weight to keep it fully submerged. Maintain the water at a gentle simmmer — do not let it boil. Poach for 12–15 minutes for medium-rare texture (internal target ~110–115°F / 43–46°C). For a firmer texture, cook up to 20 minutes. Use an instant-read thermometer if available.

Ice bath chill

When the poaching time is complete, immediately remove the torchon and plunge it into an ice bath (large bowl of ice water) to stop cooking, leaving it until completely cool, about 20–30 minutes. Keep it wrapped during this step.

Final pressing

After the torchon has cooled in the ice bath, unwrap the outermost plastic, keeping the cheesecloth on. Place the wrapped torchon on a small board and set a flat plate over it. Place your weight (can or jar) on the plate to press gently. Refrigerate under weight for 12–24 hours to firm and refine the shape and texture.

Unwrapping and trimming

After pressing, remove from refrigerator, unwrap the cheesecloth and plastic. Pat dry. If necessary, trim the ends for a clean presentation. Wrap again lightly with plastic and refrigerate until serving. Chill several hours or up to 3 days.

Serving

Slice the torchon into 1/2-inch thick rounds using a warm, dry knife (dip in hot water and wipe between cuts for cleaner slices). Arrange on toasted baguette or brioche slices. Sprinkle each slice with a small pinch of flaky sea salt and serve with a spoonful of Sauternes or fruit jam on the side.