HOW TO MAKE FOIE GRAS AU TORCHON

A torchon is French for a rag or kitchen towel, which is exactly what you need for poaching this

foie gras. The raw livers are deveined, pressed into shape by being rolled in parchment paper,

and then rolled up like a sausage in a kitchen towel. They are then poached for only 4 minutes,

the towel tightened and the “sausage” hung overnight in the refrigerator.

MAKES ONE 10-INCH “SAUSAGE” (ABOUT 12 SLICES)

2½ pounds fresh whole foie gras, composed of either one large or two small livers,

Salt,

Pepper.

Separate the lobes and devein the foie gras as shown. Season generously with salt and pepper.

Roll the pieces of foie gras together in a dampened sheet of parchment paper. Press firmly while

rolling to help shape the foie gras and force it into the sausage shape.

Put the foie gras in a kitchen towel and roll it up. Twist together the two ends in opposing

directions and tie each end closed with a piece of string. Tie about 10 loops of string along the

length of the sausage to press it evenly into place.

Poach in simmering water for exactly 4 minutes. Twist the ends, which should now be loosened

because the foie gras will have rendered fat and shrunk. Tie the ends again with string and make

another series of loops along the length of the sausage to force it into its new position. As you

tighten one loop, you’ll notice the sausage swelling in another place. Tie a loop around the swelling

and it will swell in another place. Continue in this way until the sausage is firm, after about 10 loops.

Hang the sausage in the refrigerator overnight.

The next day, cut away the string and unpeel the towel. Serve in slices.

HOW TO MAKE FOIE GRAS AU TORCHON

1. Roll the foie gras into a parchment cylinder.

2. Roll the foie gras in a kitchen towel and tie securely.

3. Poach the torchon.

4. Hang the sausage. Here, it is hung from a roasting rack

5. Cut away the string

6. Peel away the towel.