We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
The torchon is a cooked preparation of foie gras, similar to a terrine in its purity of ingredients. Both consist of nothing but foie gras, a bit of alcohol and light seasoning; and both are named for the vessel in which they are cooked. Traditionally, a dish towel (or torchon in French) was used to tightly bundle the raw foie gras into a cylindrical shape before it went into a poaching liquid.
Today, dish towels are no long used for the poaching process. Our recipe is simple: we use a dash of Armagnac and a blend of salt and sugar to accent the naturally rich foie gras flavor. Each lobe of foie gras is deveined by hand to ensure a smooth texture in the torchon, then seasoned and rolled into a cylinder form. It is wrapped in plastic and vacuum sealed before going into the sous vide, a gentle, low-temperature water bath that cooks it slowly and evenly.
Our torchon is made from duck foie gras produced at a Canadian farm, where the ducks are fed a pure corn diet. This gives the foie gras a subtly sweet flavor and delicate texture. The farm treats the ducks with care, and never administers antibiotics or hormones.
D’Artagnan duck foie gras torchon makes a lovely gift for a food lover, not only for the purity of its flavor, but for its presentation. Each 5 ounce torchon is presented in a muslin wrapper decorated with red bows, in honor of the traditional cloth method of preparation.
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 Jurancon.
Ingredients: duck foie gras, salt, sugar, spices, Armagnac