Drawing from decades of French culinary expertise, this classic Foie Gras au Torchon recipe comes from master chef Marie-Claude Gracia. Start by preparing a rich broth in the morning using the listed ingredients. Add 5 liters of water, bring to a boil, and simmer for at least 2½ hours. Strain, cool, degrease, and season well with salt and pepper for a full-bodied flavor.
Season the foie gras generously with salt and pepper, then let it rest overnight. The next day, pair the lobes head-to-tail, nest them together, and squeeze firmly. Wrap tightly in a thin cheesecloth.
Twist the cloth at both ends to secure, then tie with string. Add additional ties in two or three places without over-tightening to avoid marks. Submerge in the strained, cold broth. Bring to a gentle simmer and poach for 35 minutes (for two lobes).
Ten minutes before finishing, reserve some broth to cool separately. To halt cooking, remove the foie gras—still wrapped—and plunge into the cold reserved broth. This prevents drying and enhances flavor; it can rest up to 48 hours for even better results.
Unwrap just before serving and slice thinly. Save the foie gras-infused broth for sipping or a hearty macaroni dish.
Duck Foie Gras au Torchon, courtesy of esteemed chef Marie-Claude Gracia.
