Foie Gras au Torchon: The French Method

By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com

Foie gras au torchon (in a cloth) is the classical French method where cured foie gras is wrapped tightly in muslin and poached at very low temperature. The result is silky, dense, and elegant.

Key Takeaways
- Use deveined raw foie gras
- Cure overnight before cooking
- Wrap tightly in muslin cloth
- Poach at 70C for 25 min
- Rest 48 hours minimum

Sliced foie gras au torchon on plate with toast

The Ingredients

Makes 1 torchon, around 400g, serves 8

  • 400g raw foie gras, deveined (whole foie gras)
  • 7g fine sea salt
  • 2g caster sugar
  • 1g white pepper
  • 30ml port

The Method

1. Mix salt, sugar, white pepper. Sprinkle over deveined foie. Drizzle port. Mix gently. Refrigerate 12 hours.

2. Lay a piece of muslin (around 30cm) on the work surface. Spoon foie into a sausage shape down the centre.

3. Roll muslin tightly around foie. Twist both ends. Tie with kitchen string.

4. Heat large pot of water to 70C. Lower torchon in. Maintain 70C for 25 min.

5. Lift out. Plunge into iced water 5 min.

6. Refrigerate wrapped 48 hours minimum.

7. Unwrap. Slice with hot knife into 1cm rounds. Serve room temperature.

Tips

Temperature precision. 70C maximum.

Wrap tightly. Air pockets cause texture problems.

Rest 48 hours.

Hot knife for slicing.

Variations and Pairings

With Sauternes jelly: Serve cubes of Sauternes-port jelly alongside.

With caviar: Top each slice with Royal Oscietra.

Wine pairing: Sauternes or Tokaji.

For more foie gras techniques, see our foie gras terrine and mi-cuit recipes.

Frequently Asked Questions

Why au torchon?

Cloth wrap creates uniform compression and shape. Classical French method.

How long does it keep?

5-7 days refrigerated.

Difference from terrine?

Torchon: cylinder shape, cooked in cloth in water. Terrine: rectangular shape, baked in mould in bain-marie.

Foie gras au torchon is one of those classical French techniques that defines proper French luxury cooking. Discover Beleaev's caviar collection at beleaev.com.

Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.

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