From Julia · 2022-2023 · Reconstructed
Foie Gras Torchon
Serve when
Serve chilled and sliced, the moment the torchon holds a clean, even round when the cheesecloth is unwrapped.
In the series
Season 1
- S1E7 · ~00:22:00 Julia films a foie gras episode of The French Chef around the crew's trip to New York, showcasing an ingredient far beyond the average American pantry
In the series
Foie gras is the dish that puts the widest possible distance between a Cambridge kitchen and the average American pantry, and the episode uses that distance on purpose — a reminder of exactly how far Julia is asking her audience to reach, and how confidently she asks them to reach it anyway.
Ingredients
Method
- Gently separate the foie gras lobe along its natural veins and devein it with a paring knife, keeping the pieces as large as possible.
- Season the pieces with the salt, white pepper, and Sauternes, then press them back together into a rough log shape.
- Roll the log tightly in cheesecloth, twisting and tying the ends like a candy wrapper to compact it evenly.
- Poach the wrapped torchon in barely simmering water (around 150 F) for about 8 minutes, until it just softens, then chill it in ice water while still wrapped.
- Refrigerate the torchon, still wrapped, for at least 24 hours to firm and set.
- Unwrap, slice into rounds with a hot knife, and serve with toasted brioche, flaky salt, and fig jam.
Substitutions
- Sourcing: whole foie gras lobes are a specialty order, not a supermarket item — buy from a reputable game purveyor and plan a day ahead for the chill time.
- Sauternes: any good dessert wine with real sweetness and acidity substitutes fine.
Beyond the recipe
Go deeper
Watch & shop
As an affiliate, FlixNFood may earn from qualifying purchases.