Foie Gras with a Tea Towel

Foie gras au torchon is a traditional French preparation in which seasoned foie gras is formed into a cylinder, wrapped tightly in a clean cloth, gently poached, and chilled before serving.

Ingredients

• 1 whole raw duck foie gras, about 500 g
• Salt and freshly ground pepper
• A small pinch of sugar
• 1 to 2 tablespoons Armagnac, Cognac, or sweet wine, optional
• Chicken stock or water for poaching

Preparation

1. Let the foie gras soften slightly at room temperature so it can be handled without breaking excessively.
2. Separate the lobes and carefully remove the main veins with the tip of a small knife or tweezers.
3. Season evenly with salt, pepper, sugar, and the optional alcohol. Cover and refrigerate for several hours or overnight.
4. Arrange the foie gras on parchment or plastic wrap and shape it firmly into a compact cylinder, removing air pockets as you work.
5. Wrap the cylinder securely in a clean, lint-free tea towel or cheesecloth. Tie both ends tightly with kitchen twine.
6. Heat the poaching liquid to approximately 60°C. Submerge the wrapped foie gras and maintain that temperature for about 20 to 25 minutes.
7. Remove it from the liquid, cool promptly, and refrigerate for at least 24 hours so the texture can set and the flavor can mature.

Serving

Unwrap the chilled foie gras and cut it into medallions with a thin knife warmed in hot water and wiped dry. Serve with toasted brioche or baguette, fleur de sel, and a restrained accompaniment such as fig preserves, onion confit, or fruit compote.

Keep the foie gras refrigerated and follow appropriate food-safety practices when handling raw liver and maintaining the poaching temperature.