Indulgent Torchon of Foie Gras
Elevate your dining experience with my luxurious torchon of foie gras! This rich, buttery dish brings French elegance to your table. Discover the recipe!
Ingredients
- 1 pound (450 g) fresh foie gras (duck or goose liver)
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (2 g) freshly cracked black pepper
- 1 tablespoon (15 ml) cognac (or Armagnac)
- 1 tablespoon (15 g) truffle salt (optional)
- Cheesecloth or muslin cloth, about 1 yard (approximately 91 cm)
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