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
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