Tag Archives: A Hunger Artist
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 ...
Bob del Grosso described on Monday, with a product he and Chef Pardus developed for Hudson Valley foie gras, and served cold. Either ...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
The French Laundry Cookbook if you have it). It's a three day procedure and brings out the very best in the foie gras when done right. The duck liver is deveined, typically soaked in milk and salt to remove residual blood, then seasoned and, traditionally, rolled up in a kitchen towel (a torchon, in French), poached, rerolled to compact it and chilled. It's then eaten cold, a big fat slice of it, with some form of bread and a sweet-sour accompaniment. The biggest producer of foie gras in ...One of my favorite things on earth to eat is a well made foie gras torchon. It's a special preparation of foie gras, fat duck liver, that I first experienced at The French Laundry (the recipe is in