Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008. This is one of my favorite versions and easily something you can do. The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture. This technique is more of a non-traditional technique but I have had a lot of success with it.
Enjoy and please comment with any questions and I will answer all of them as soon as I can. Ryan
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- 2# loab of grade A Foie Gras
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- Carefully pull the loab apart
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- While still cold, remove the large viens by breaking off little pieces along the path of the viens, being careful not to break a vien
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- Cleaned foie nuggets and the extracted veins that are garbage
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- Season the cleaned foie nuggets with salt, pepper and about .035% of cure salt to the wieght of the clened foie
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- Cover with plastic and let foie cure for 24 hours
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- Adding sugar to equal parts port and balsamic vinegar
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- Reduce by half till thickens and you have a balance flavor of sweet and sour
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- Pour over cleaned and cured foie
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- Mix till foie nuggets are fully glazed
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- Cheesecloth
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- Lay torchon mix on cheesecloth
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- Tie and twist tightly till foie starts to come threw
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- Tie torchon very tightly and let sit in fridge for 2 hours
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- Remove the knots and extra cheesecloth, roll into a old apron or serviette
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- Tie again with someone assisting you while tying the torchon as tight as possible
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- Go back in fridge for another 24 hours
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- Place the torchon into simmering water for 20 seconds
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- Flip and let simmer for 20 seconds more
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- Ice down torchon
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- Remove the previous serviette and roll tightly in a new apron or serviette
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- Tie as tight as possible and refrigerate for 24 hours
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- 72 hours from start to finish and ready to go
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- Cut into any shape you want when it is fully chilled, serve as is or with fleur de sel and fresh cracked peper
was it incredible?
is it the best torchon ever?
didja love it?
It was great… my wife and I had it for breakfast and dinner. It is a great method and real easy, the marble look always turns out nice, thanks for the support.
Thanks so much for stopping by my blog to give me a head’s up. My favorite restaurant here in Kansas City has the most amazing torchon and I have often wondered how to prepare one at home. I’m assuming this would be the perfect application for the Hudson Valley “Grade B” foie?
Anyway, working my way through a TON of sweetbreads right now (had to order in bulk for my local butcher to get them for me), and if I get rambunctious I’ll be sure to chronicle my next experiment.
Great blog, very much appreciated. You’ve sent my Type-A personality reeling, lol!
Ryan,
Looks amazing man, throwing a post about your blog on my site. I love the “good shit” category
~Herschell
Ryan,
Thanks for the link to your blog. Torchon looks nice. I like the marbled look it really adds depth to the visual aspect of the torchon. Ours came out really nice. I have a play by play similiar to yours back a few months in my blog. Great work, keep it up.
Nice blog….keep up the good work.
Very impressive! I’ve played with a FG Torchon before, but I love the color and the marble effect! Inspiring.
That looks like it was amazing, and I bet it was. Great reading on your blog, I’ve added you to my feeder.
Brings back memories of the 5th floor. Kenny and I made tons of those.
nice job ryan!
I am impressed, but I always was.