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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellerecipe.com.
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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