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ChefSteps

Velvety-smooth, ultra-rich, and knock-you-out decadent, Foie Gras Torchon was born to amuse your bouche—whether you’re embarking on a multicourse meal or a romantic picnic in the park. It’s a classic of French cuisine, and like a lot of French classics, it shares its name with the thing you cook it in. A cassoulet, for example, develops meaty, rich flavor in a cassole, while a terrine takes shape inside a loafy dish called, well, a terrine. Similarly, to make a traditional foie gras au torchon, you wrap fattened goose liver in a dishcloth—or torchon—and then poach it in a flavorful liquid and let it steep for a few days.In this updated approach, we wrap our foie gras in high-quality plastic wrap and cook it using our sous vide at the low temperature of [c 40]. (For context, most tap water runs as hot as [c 50] to [c 55].) Your torchon will cook in just 30 minutes, but you’re gonna want to let it hang out for a few days so that the salt penetrates the foie and the flavors develop. After that, just store it chilled and slice some up whenever you need an incredibly impressive treat on the go.