How do you serve torchon of foie gras?

Foie gras terrine or torchon should be served chilled with slices of crusty peasant-style bread, baguette, toasted brioche, cranberry walnut loaf, and any fruit compote or chutney to complement the creamy, fatty flavor. Both benefit from a sprinkling of coarse fleur de sel.

Can you cook foie gras torchon?

Both terrine and torchon are made from raw foie gras and little else. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. The wrapped, raw foie gras will be salt-cured for several days and can be eaten after proper curing.

What is foie gras good with?

Foie gras combines very well with farmhouse bread, sandwich bread, brioche and canapé crackers. You can toast them for more flavor. In terms of beverages, foie gras goes very well with sweet wines like Sauternes, Jurançon, Monbazillac and so on. You can also enjoy it with champagne.

Does foie gras melt?

It melts easily, so while it is often prepared with high heat—such as pan-searing—cooking it this way can be tricky. Foie gras is also often made into a mousse, where cooked foie gras is pureed in a food processor along with brandy and butter to make a smooth, silky paste to spread on fresh bread.

What’s the best way to make foie gras au torchon?

Pour kosher salt into a deep ceramic dish to a depth of about 11/2 inches. Place the foie gras in center, then cover completely with more salt. Place a flat pan on top and weight it with heavy cans. Refrigerate for 2 days. Lift from the salt and unwrap. Serve thick slices on hot toast with preserved quince or apple.

How to make a block of foie gras?

Mix the salt, pepper, cloves, cinnamon, nutmeg, and ginger together in a small bowl. Sprinkle the spices then the Cognac all over the cleaned foie gras. Lay out a 2-foot square of cheesecloth. Place the foie on the cheesecloth, forming it into a block shape.

Why is foie gras Torchon called a Joule?

Joule here. Velvety-smooth, ultra-rich, and knock-you-out decadent, Foie Gras Torchon was born to amuse your bouche—whether you’re embarking on a multicourse meal or a romantic picnic in the park. It’s a classic of French cuisine, and like a lot of French classics, it shares its name with the thing you cook it in.

What kind of sauce do you use for foie gras?

At the Greenhouse Tavern in Cleveland, Jonathon Sawyer uses a little bit of foie gras to create a luscious sauce for clams. “It’s such a simple recipe,” he says. “I just put the clams, foie gras and vinegar in a pot and just let them get to know each other for a while.”