What is foie gras au torchon?
“Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. Today it’s usually cheesecloth that’s used to form the raw foie gras into a cylindrical shape. The wrapped, raw foie gras will be salt-cured for several days and can be eaten after proper curing.
How do you use foie gras torchon?
Serve torchon chilled with slices of crusty peasant breast, toasted brioche, cranberry walnut loaf, any jam or fruit compote to complement the creamy, fatty flavor. Drink a glass of Sauternes or late-harvest Jurançon, both sweet wines from the Southwest of France which pair perfectly with foie gras.
How is foie gras torchon made?
Similarly, to make a traditional foie gras au torchon, you wrap fattened goose liver in a dishcloth—or torchon—and then poach it in a flavorful liquid and let it steep for a few days.
How is torchon made?
Once the liver is cleaned of veins, it’s cured in a mixture of salt, sugar, and pepper, along with a splash of liquor such as brandy or Sauternes, before being rolled up tightly into a cylinder, typically inside a clean kitchen towel (that would be a torchon in French).
Can I freeze foie gras Torchon?
Keep it in its original packaging (usually a vacuum seal) until you’re ready to use. You can freeze fresh foie gras and it will keep for about one year, but don’t re-freeze once defrosted.
How does foie gras taste?
Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.
Can you freeze Torchon?
Once you’ve molded it and you don’t plan on using it in the next day or so make sure to keep it in a cryovac bag to prevent oxidation, and it is fine to freeze at this point as well. Now traditionally you would take cheesecloth and rewrapped the torchon in the cheesecloth, leaving the original plastic wrap on.
What is pork Torchon?
Au Torchon is a French phrase used to describe a cooking technique. A “torchon” is a cloth, such as a dish towel, that a food is wrapped in for cooking. For jambon (ham) au torchon, you wrap tightly and secure a brined pork loin in a muslin cloth, and poach it for about an hour. The cloth shapes the meat.
Does foie gras freeze well?
Storing fresh foie gras is much like storing any other meat product: it should always be stored in the fridge or freezer. It keeps up to 2 days, for best flavor and texture. You can freeze fresh foie gras and it will keep for about one year, but don’t re-freeze once defrosted.
Does foie gras go off?
Fresh foie gras has a refrigerator life of 3 weeks, unopened (two days after opening). Frozen Foie Gras can keep for up to one year, but the flavor will not be as good when thawed. Fully cooked prepared products like mousses, blocs, and pates can last in the shelf for a few years (check labels).
When to serve foie gras terrine or Torchon?
Like a terrine, a torchon should stay in the refrigerator for a few days before serving, so that all the flavors fully develop. In Gascony, the capital of foie gras in France, the terrine of foie gras is traditionally served cold, still in the terrine mold with serving spoons and a bowl of hot water.
How did foie gras Torchon get its name?
For a fancy dish, foie gras torchon has a humble name. This sister to foie gras terrine is similarly named for the vessel in which it is cooked. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking.
What’s the best way to eat foie gras?
Eating Foie Gras Terrine or Torchon. In Gascony, the capital of foie gras in France, the terrine of foie gras is traditionally served cold, still in the terrine mold with serving spoons and a bowl of hot water. The spoons are dipped into the hot water, so they can slice through the rich foie gras, which is usually spread in a slice of bread.
What kind of mold do you use for foie gras terrine?
A foie gras terrine is cooked in a terrine mold, usually a porcelain one with a tightly-fitted lid.
