Traditionally foie gras was wrapped in a linen or cotton cloth and immersed in hot duck stock. Although the method has evolved somewhat in the interim, the "au torchon" method remains synonymous with quality, since only a whole foie gras is prepared this way. Today, the simplicity of the process amazes food lovers who taste this food of the gods. This traditional recipe consists of taking a whole foie gras, seasoning it with salt and pepper and macerating it in a sweet wine or alcohol, then wrapping it in cheesecloth and steaming it.
- Devein the foie gras.
- Moisten the foie gras with Port or another liquor, salt, pepper and a pinch of sugar. Cover and macerate in the refrigerator for 24 hours.
- The next day, roll the foie gras up in a cotton cheesecloth, pulling tightly to form it into a nice cylinder. Tie up both ends.
- Cook for 12-15 minutes in simmering duck or veal stock or simply water. It is important that the temperature of the liquid not exceed 77° C (170° F) - it must not boil.
- When the cooking is complete, wrap the foie gras in plastic wrap and let rest in the refrigerator for at least 24 hours. 48 hours is even better!
- Slice and serve with a pinch of sea salt and Sauternes jelly or fig or onion compote. Any fruit jelly will pair very well with foie gras cooked in cheesecloth.
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