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Torchon of Foie Gras - approx. 1 lb each
Item #: MTT102
Our Price: $110.00
 
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Description 


The term "Torchon" refers to a classic method of cooking foie gras. The preparation is so-named after the cloth (torchon simply means dish towel in French) used to bind the pieces of foie into a fat cylinder before being poached.

The foie gras is first marinated and is then formed into a tight, compact log before being poached. After poaching, the torchon is again bound tightly and chilled.

This traditional presentation perfectly highlights the rich, but delicate flavor and texture of top quality foie gras.

One fully cooked, ready-to-serve Torchon of Foie Gras. Just over 1 lb
Product of USA

Recipes

Sauteed Duck Foie Gras
The Classic!
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Seared Foie Gras & Autumn Berry Preserves on Brioche
An elegant appetizer for a cocktail party or formal dinner. It will impress with taste as well as visually. If you want leftovers, hold some back!

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Beef Wellington
The classic Wellington for special occasions! Don't even think of counting calories on this one...but the flavor is worth each one!
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Filet of Beef Wellington
While there are many variations of Beef Wellington, this one - which includes truffles - is one of the best.

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Paupiette of Black Bass with Foie Gras and Truffle
The English translation for the word "paupiette" is "stuffed slice of meat." This recipe, though, is adapted from one of La Bernardin's Chef, Eric Ripert. Le Bernardin has built its worldwide, four-star reputation exclusively on fish and seafood. In this case, succulent black bass, foie gras and truffles are wrapped in a savoy cabbage leaf and steamed. The foie gras melts, infusing the bass and the truffles with flavor.
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Classic Terrine of Foie Gras
This excellent recipe is from Epicurious.com and produces excellent results.
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