Duck foie gras au torchon
For a fancy dinner at home, here is an easy recipe for foie gras cooked in cloth.
1. Warm madeira and cognac in a small saucepan, season with salt, pepper and sugar. Let cool at room temperature and in a dish, marinate the lobes for about 2 hours.
2. In the center of a white cotton cloth, slightly damp, place the foie gras lobes and roll the cloth to make a very firm cylinder. Tighten with a strip of gauze and tie the ends with string.
3. In a saucepan, heat the chicken stock to a simmer. Immerse the foie gras and cover with a plate. Let cook for 15 to 20 minutes, depending on the diameter of the foie gras cylinder, then remove from heat. Let cool in the broth and place in the refrigerator.
4. Let stand 2 to 3 days. You can keep foie gras up to 6 days.
Photo credit: Sucré Salé
