Wednesday, January 5, 2011

Foie Gras au Torchon

Au torchon means "in a towel"

 

Eat a slice of this foie gras cold with an old fashioned country bread and a black cherry marmalade or a spicy fig jam…No toasted brioche and please, don’t drink a sweet wine with it. I know it's a tradition but it's not really the best. Have a glass of champagne, a glass of chardonnay or a Cabernet Sauvignon. The best match is to have a 3-5 year old glass of Chateau Neuf du Pape.

Recipe
Serves 8


1 Duck liver (1 pound)
Fine ground salt 7 gr (1 tb spoon)
Black pepper 5 gr (1 ts spoon)
2 tbs cognac or armagnac or port

Procedure
Soak the liver in luke warm milk to drain blood.
Let it rest at room temperature for 3 to 4 hours.
Dry it with a paper towel, then you take off all the nerves.

Add the salt and pepper and the alcohol of your choice.
Leave overnight (if possible) in the refrigerator, at least 3 hours.

Then roll the liver in cling wrap, 2 or 3 times, to be sure you don’t have any leakage. Tie a knot at both extremities.

Leave it in the fridge, for 2 hours again, and then cook it in simmering water for 7 minutes. Plunge the foie gras in cold water to stop the cooking and leave it in the fridge for at least one day before you serve it. (3 days is even better for the flavour)

2 comments:

Gail Boisclair said...

Yummy ! Thanks Cook'n With Class for the great suggestion !!

Anonymous said...

Yummu ! Thanks Cook'n With Class !!