Foie Gras Torchon

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


11 thoughts on “Foie Gras Torchon

  1. 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.

  2. 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!

  3. 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.

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