Foie torchon served with apple, balsamic, toast, sea salt. Photos by Donna Turner Ruhlman
Foie gras has a reputation for being fancy. Many don't understand what it is. When I served my dad a seared slice of foie gras, the liver of a fattened duck, he looked at it surprised. "I thought foie gras was pâté," he said. Often foie gras is made into a pâté, but not always. Foie gras can be sliced and seared in a very hot pan, no oil, crisp on the outside, molten within. It can be roasted whole. Or it can be made into a torchon as
Bob del Grosso described
on Monday, with a product he and Chef Pardus developed for
Hudson Valley foie gras, and served cold. Either ...
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