Dishcloth foie gras recipe
We love foie gras, in all its forms cold or hot, it doesn’t matter as long as it’s foie gras, it will be welcome. I like foie gras lobes from the South West of France, but it’s not always easy to find them at reasonable prices. The foie gras au torchon is class, for I am a fan of a half cooked. Indulge yourself with this foie gras au torchon. Dishcloth foie gras recipe for 10 people
- 1 lobe of duck foie gras
- 4 cloves
- 1 pinch cardamom
- 4 g of pepper per kilo
- 1 pinch of cinnamon
- 1 pinch of nutmeg
- 10 g of salt per kilo
- 1 teaspoon of armagnac (Personal: add port), let marinate for at least 24 hours.
- Separate the lobe in two, remove the liver by placing the pieces on a torpedo boat covered with a sheet of cling film.
- Roll everything in cling film to obtain a well compressed roll.
- Prick with the tip of a knife to remove air, roll one last time to get a well-proportioned roll.
- Tie each time with a piece of string, turn several times at the end to properly proportion your sausage.
- Simmer a large volume of water, once which tip.
- Turn off the heat and immerse the foie gras for 15 minutes.
- Cool the liver in a bowl of cold water and ice cubes, let stand 24 hours.
Preparation time: 30 minutes
Cooking time: 10 to 15 minutes
Number of people: 10
4 star rating: 1 review
Which wine to drink with: Foie gras au torchon
My favorite wine for this recipe Montlouis sur Loire Grape varieties: Chenin blanc
Temperature between 8 ° and 10 °
Roll the foie gras in food papieAlready tie one end with stringRoll several times and tie the other endplace your tea towel and tie one endTie the second end always approaching the FG, no air especiallyPut the foie gras in simmering water and turn off the gasCool in cold water and cover with ice
Cooking with a tea towel remains an area often reserved for the chef. Some will say that we have here the most suitable method for cooking foie gras. I also like the half-cooked terrine and even better I like the foie gras quite simply. </p