Foie gras au torchon is the purist's favourite method. The lobe is simply seasoned, rolled tightly in a cloth and poached for a few minutes in simmering broth. The result: a dense, silky texture, a very pure taste, and that perfect cylinder that slices so elegantly. Here is our recipe for a lobe of about 500 g, enough for 8 to 10 people as a starter.
Ingredients for 8 people
Step 1
devein the foie gras
Take the foie gras out of the refrigerator an hour ahead so it softens. Gently separate the two lobes, then remove the main veins by pulling them out carefully with the tip of a knife, without breaking up the liver too much. Take your time: careful deveining gives a perfect slice.
Step 2
season and marinate
Mix the salt, pepper and sugar. Season the foie gras on all sides, including the inside, then drizzle with the Armagnac. Reshape the lobes, wrap them in plastic and let them marinate for 12 hours in the refrigerator.
Step 3
roll in the cloth
Place the foie gras on plastic wrap and roll it tightly into an even log about 6 cm in diameter. Then wrap it in a clean cotton cloth, the torchon, and tie both ends and the middle firmly with string so it keeps its shape.
Step 4
poach
Bring the chicken stock to a bare simmer in a large pot. Lower in the torchon and poach for 4 to 5 minutes, without letting it boil. Take the pot off the heat and let the foie gras cool in the stock for one hour.
Step 5
tighten and rest
Remove the torchon from the stock, unroll it, then roll the foie gras again in a clean cloth, squeezing well to press out excess fat. Tie it and let it rest for at least 24 hours in the refrigerator. This rest is essential: it gives the torchon its texture and aromas.
Secrets of a perfect foie gras au torchon
Weigh the seasoning precisely. Allow 12 g of salt and 4 g of pepper per kilo of foie gras: an over-salted torchon cannot be fixed.
Never let the stock boil. Boiling would melt the foie gras and give it a grainy texture. The simmer should be barely visible.
To serve, dip the knife blade in hot water between each slice, and leave the torchon at room temperature for 10 minutes before slicing.
No time? Ready-to-serve foie gras au torchon
Between deveining, marinating and resting, a homemade torchon takes two days of planning. Our whole duck foie gras cooked au torchon is made using this ancestral method: all that is left is to slice it. For other textures, discover our whole Périgord duck foie gras and our whole goose foie gras.
To learn more, read our guide what is foie gras and our ideas for serving foie gras.
FAQ
Why is it called foie gras au torchon?
Because it is rolled and cooked in a cloth, the torchon, which gives it its cylindrical shape and protects it during poaching.
How long does homemade foie gras torchon keep?
About 5 to 7 days in the refrigerator, well wrapped. Once cut, cover the cut side with plastic wrap and eat it quickly.
Can you make a torchon without alcohol?
Yes. Armagnac flavours the foie gras but is not essential. You can replace it with a sweet wine such as Sauternes, or simply leave it out.
What is the difference between foie gras torchon and mi-cuit?
Torchon is poached in stock, rolled in a cloth, which gives it a very dense texture. Mi-cuit is cooked in the oven or in a water bath in a terrine, at low temperature.
