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Duck Foie Gras Torchon


Duck Foie Gras Torchon




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    A classic preparation, the torchon offers the essence of foie gras: purity of flavor, creamy, delicate texture and luxurious richness, all in a ready-to-serve package.

    Additional Information

    For fans of foie gras, the torchon is the ultimate preparation. With few and simple ingredients, the full glory of foie gras can be savored in every bite.

    The traditional method of poaching foie gras wrapped in a dish towel (torchon in French) still works, though today we use plastic, vacuum seal and sous vide to make the cylindrical treasure we call torchon.

    But we still follow the old recipe for success: a dash of Armagnac and a blend of salt and sugar to accent the naturally rich foie gras flavor. That is all you need.


    California customers -- Please note that, as of January 7, 2015, the California ban on foie gras has been overturned. The sale of foie gras within the state of California is now legal.

    Just the facts

    • Foie gras from Moulard ducks
    • No hormones, no antibiotics
    • No artificial ingredients or preservatives
    • No nitrites added
    • Fully cooked and ready to serve
    • Contains alcohol
    • Product of Canada
    • Use within 3-5 days of receipt / see expiration date on package

    Our Canadian foie gras farm raises Moulard ducks the French way on a 100% corn diet to produce a distinctively sweet foie gras. No hormones or antibiotics are ever used, and the farm follows strict protocols for stress-free animal husbandry.

    The unadulterated foie gras flavor of our torchon can be enjoyed simply: sliced into medallions and served on baguette, toasted brioche or crostini with fruit compote, fig syrup or balsamic reduction and a sprinkling of coarse fleur de sel. We recommend pairing with Sauternes or a late harvest wine like Jurançon.

    Serve it simply with toasted brioche and a jammy fruit accompaniment.

    duck foie gras, salt, sugar, spices, Armagnac

    Our Foie Gras

    Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding process. D’Artagnan introduced domestically-farmed foie gras to the United States in 1985, and has been supplying the finest restaurants, stores and home cooks with a range of fresh and prepared foie gras products ever since.

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