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| Foie Gras Cuit au Torchon |
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| Ingredients for Foie Gras Cuit au Torchon |
1 lobe fresh Duck Foie Gras approx. 11/2 lbs.
Milk, to cover the Foie Gras
2 tsp Kosher Salt
1/2 tsp fresh Ground Pepper
1/2 tsp Sugar
1 gal Chicken Stock |
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| Method for Foie Gras Cuit au Torchon |
• Soak the foie gras. Rinse the foie gras under cold
running water to remove any blood. Pat dry with
a paper towel, place in a clean container just large
enough to fit the foie gras, and cover with milk.
Cover tightly and refrigerate overnight. This will
draw out as much blood as possible as to give the
foie gras a very blonde color.
• The next day, remove the foie gras, rinse under
cold water and dry with a paper towel. Allow the
foie gras to warm up at room temperature for
about ? hour. This will make it much easier to
clean the liver. Break the lobe in two. Now with
the smooth side of the liver facing down, very gently
work your fingers into the liver to expose the
nerves and veins. Slowly work your fingers under
the vein and follow it down the liver, separating
the foie gras as needed. Repeat this as to remove
all the veins and nerves. There are many nerves in
the liver and the task can be painstaking but the
result will be worth it. It really doesn’t matter how
mashed up the inside of the foie gras is as long as
the outside remains smooth and in tack.
• Place the splayed foie gras in a plastic container,
and season with the salt, pepper and sugar. If you
are flavoring the foie gras with some kind of
liquor, brandy or wine, this would be the time to
add it. ( If using a spirit to flavor the foie gras,
remember to cook or heat it to remove the alcohol,
as the alcohol will cook the foie gras during the
marinating process.) Place a piece of plastic wrap
on the foie gras as to keep as much air out. Let
marinate for 24 hours.
• Forming the torchon. Remove the foie gras from
the container and place in the center of some plastic
wrap. Break the foie gras and try to form into a
crude log shape. Pull the plastic wrap tightly
around the foie gras. Hold both ends of the plastic
wrap and role the foie gras away from you to form
a tight and well formed tube or sausage shaped
package. Carefully tie the ends of the plastic wrap
tight. With a sharp pointed knife pick some small
holes all around the foie gras. Now lay out a clean
kitchen towel “torchon” and place the foie gras in
the center. Now repeat as with the plastic wrap to
form a very tight log. Have a helper hold one end
of the torchon tightly and secure with a piece of
kitchen string. Repeat with the other side. Now
tie three to five more pieces of kitchen string
around the torchon starting in the center and all
equidistant from each other. The foie gras au torchon
should be neat and tight.
• Cooking the foie gras. Bring 1 gallon of chicken
stock to a simmer. Place the foie gras au torchon
into the stock and cook for 15 to 17 minutes.
Remove carefully to an ice bath and allow to
set firm.
• Serving the foie gras au torchon. When the foie
gras has set up, carefully remove the torchon and
then the plastic. You should have a nice uniform
log of cooked and well seasoned foie gras. Slice
into 1/4 to 1/4 inch thick rounds and serve. There
are many ideas and variations for serving “Foie
Gras Cuit au Torchon” but toast points or croutons
are usually included. Today it will be serves with
some pickled black cherries. Voila et bon appetite. |
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