How long should foie gras be cooked?

Season the whole fresh foie gras, without deveining it. Pre-heat the oven to 180°C. In a non-stick pan with no added grease, sear the foie gras on each side until slightly colored, then cook it in the oven for 20 minutes, basting it regularly with its rendered fat.

How is torchon made?

Once the liver is cleaned of veins, it’s cured in a mixture of salt, sugar, and pepper, along with a splash of liquor such as brandy or Sauternes, before being rolled up tightly into a cylinder, typically inside a clean kitchen towel (that would be a torchon in French).

What is torchon style foie gras?

“Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. Today it’s usually cheesecloth that’s used to form the raw foie gras into a cylindrical shape. The wrapped, raw foie gras will be salt-cured for several days and can be eaten after proper curing.

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.

How to make apricot hors d oeuvres with foie gras?

Top each toasted slices of bread with a slice of foie gras. Add 2.5 ml (½ teaspoon) of apricot jam on each crouton, the equivalent of one small spoonful per hors d’oeuvres. Garnish with chervil. Season with salt.

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.”