How to make torchon de foie gras (This finished dish—foie, diced Granny Smith apple, toast, balsamic—and all slideshow pix below by Donna Turner Ruhlman)
Great foie gras fun going on in this household ever since
del Grosso asked me to write about the
foie gras au torchon he and Pardus's created for
Hudson Valley Foie Gras. It's an excellent product. And it was fun showing people that serving foie gras doesn't require a Catholic-length production, but can be
simple and casual.
Sometimes, though, you do want to elevate it, make it yourself and serve it to people you care about. So herewith, a step-by-step slideshow of the
foie gras au torchon, one of the greatest culinary preparations known to man. I first learned about ...
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