Foie Gras au Torchon


by: Baker Guy

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.


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serves: 1

2 1/2 pounds fresh whole foie gras (composed of either)

1 large (2 small) livers



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

how is this calculated?

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1.  Separate the lobes and devein the foie gras. Season generously with salt and pepper.

2.  Roll the pieces of foie gras together in a dampened sheet of parchment paper. Press firmly while rolling to help shape the foie gras and force it into the sausage shape.

3.  Put the foie gras in a kitchen towel and roll it up. Twist together the two ends in opposing directions and tie each end closed with a piece of string. Tie about 10 loops of string along the length of the sausage to press it evenly into place.

4.  Poach in simmering water for exactly 4 minutes. Twist the ends, which should now be loosened because the foie gras will have rendered fat and shrunk. Tie the ends again with string and make another series of loops along the length of the sausage to force it into its new position. As you tighten one loop, you’ll notice the sausage swelling in another place. Tie a loop around the swelling and it will swell in another place. Continue in this way until the sausage is firm, after about 10 loops. Hang the sausage in the refrigerator overnight.

5.  The next day, cut away the string and un peel the towel. Serve in slices.

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