
Foie Gras au Torchon

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A torchon is French for a rag or kitchen towel, which is exactly what you need for poaching this foie gras. The raw livers are deveined, pressed into shape by being rolled in parchment paper, and then rolled up like a sausage in a kitchen towel. They are then poached for only 4 minutes, the towel tightened and the "sausage hung overnight in the refrigerator.
ingredients
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serves: 1
2 1/2 pounds fresh whole foie gras (composed of either)
1 large (2 small) livers
Salt
Pepper
Nutrition Facts
Foie Gras au Torchon
Servings Per Recipe: 1
Amount per Serving
Calories: 1636
- Total Fat: 52.6 g
- Saturated Fat: 19.6 g
- Trans Fat: 0 g
- Cholesterol: 6334.5 mg
- Sodium: 1722 mg
- Total Carbs: 77.7 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 201.4 g
preparation

comments
arlene
May 11, 2012