Foie gras au torchon

alex standen

alex standen

24th January 2011

Foie gras au torchon

the best way to use foie gras in my humble opinion

Ingredients

  • 2 lobes grade A foie gras
  • Brandy
  • Salt
  • White pepper
  • Sugar
  • Chicken stock
  • Muslin

Method

1)take foie gras out of the fridge and let it warm up
2) using the back of a spoon scrape across the surface to uncover the veins, carefully remove the vein’s
3) lay in a tray lined with greaseproof paper
4) season the foie with, salt, pepper, a little sugar and the brandy and leave to marinate for 24 hours
5) take the foie out of the tray and lay it on more greaseproof and roll in to a cylinder of equal thickness all the way down
6) transfer the foie on the muslin and again roll in to a cylinder making sure it is tight you should see a little foie coming though the muslin
7) tie of each end of the cylinder and then tie 3 pieces of string around the foie with equal spacing
8) bring the chicken stock up to the simmer in a pot bigger enough to fit the foie gras inside
9) poach the foie gras for 90 seconds the drop into a bath of iced water
10) after 5 minutes take the foie out and repeat the wrapping of the muslin over the existing muslin tie off and hang in the fridge for 24 hours
11) unwrap the foie and cut in half wrap tightly in Clingfilm and put 1 half in the vac Pac bags put back in the fridge
12) when needed using a hot knife slice a 350ml thick disk and smooth off the surface

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you