ANSWERS: 3
  • Foie gras is the the fattened liver of a goose or duck, which has been force-feeded to grow a bigger liver. When the type of bird is not specified, foie gras is taken to be the liver of a duck. The au torchon version is cooked in a towel. For recipes of all kinds of foie gras see http://www.hertzmann.com/articles/2000/foiegras/page8.php?link=
  • The pate is poached and it takes a few days to go through the entire process.
  • There are several methods of preparing foie gras au torchon. The simplest is this: buy a lobe of duck(or goose if you can) liver about 1/3 to 1/2 lbs. Soak about 6 hours in milk. If you have both sides of the lobe you will need to open and remove the veins. Form the lobe into a log by gently rolling and patting into that shape, and then roll it in cheese cloth, several times around, and tie ends tightly with string. Prepare a bowl of kosher salt, pink sea salt, a tablespoon or so of sugar, a pinch of allspice and emerge the rolled lobe into this mixture so it is completely covered and surrounded. Place in refrigerator for 3 days. Remove, unwrap, and serve with slices of buttered brioche---Delicious!

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