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Foie Gras Torchon with Fig Compote and Brioche inspired by Aujourd'hui
Inspired by Aujourd'hui

Foie Gras Torchon with Fig Compote and Brioche

Appetizer
This elegant French appetizer features silky-smooth foie gras prepared using the traditional torchon method. The torchon technique involves wrapping the foie gras in a cloth and poaching it gently to create a buttery, melt-in-your-mouth texture. The rich liver is complemented by sweet fig compote and toasted brioche.
Prep Time 40 mins
Cook Time 30 mins
Inactive Time 1440 mins
Total Time 1510 mins
Servings 8

Ingredients

  • 1 lb Grade A foie gras lobe (Cleaned of veins and membrane)
  • 1 tbsp Kosher salt
  • 1/2 tsp White pepper
  • 2 tbsp Cognac or Armagnac
  • 8 whole Dried figs (Stems removed and chopped)
  • 1/2 cup Port wine
  • 2 tbsp Honey
  • 1 tsp Orange zest
  • 1 whole Star anise
  • 1 loaf Brioche bread (Sliced and toasted)
  • 2 tbsp Aged balsamic vinegar (For drizzling)
  • 1 tsp Flaky sea salt (For garnish)
  • 1 cup Microgreens (For garnish)

Tools You'll Need

  • Cheesecloth
  • Kitchen twine
  • Paring knife
  • Digital thermometer
  • Large pot
  • Ice bath setup
  • Food processor
  • Sharp slicing knife

Chef's Tip

Temperature control is crucial when working with foie gras. Keep all equipment chilled and work quickly to prevent the fat from melting during preparation.

Instructions

  1. Let foie gras come to room temperature for 30 minutes to soften slightly.
  2. Carefully clean the foie gras by removing veins and any discolored spots with a paring knife.
  3. Season the foie gras with salt, white pepper, and Cognac, gently massaging the seasonings into the liver.
  4. Shape the foie gras into a log and wrap tightly in cheesecloth, twisting the ends to form a compact cylinder.
  5. Secure the ends with kitchen twine, tying at 1-inch intervals along the length.
  6. Refrigerate the torchon for 24 hours to firm up and allow flavors to develop.
  7. Prepare the fig compote by combining chopped figs, port wine, honey, orange zest, and star anise in a saucepan.
  8. Simmer the compote over low heat for 15-20 minutes until figs are soft and liquid is reduced by half.
  9. Remove star anise and transfer to a food processor. Pulse to desired consistency and cool completely.
  10. Fill a large pot with water and heat to 160°F (71°C). Monitor with a thermometer to maintain temperature.
  11. Poach the wrapped torchon for 2 minutes, then transfer to an ice bath to cool quickly.
  12. Refrigerate the poached torchon for at least 6 hours or overnight to set completely.
  13. To serve, slice the chilled torchon into 1/2-inch medallions using a warm, sharp knife.
  14. Toast brioche slices until golden brown and cut into desired shapes.
  15. Arrange torchon medallions on plates with fig compote, toasted brioche, and a drizzle of aged balsamic.
  16. Garnish with flaky sea salt and microgreens for added texture and visual appeal.

Plating

Arrange 2-3 thin medallions of torchon slightly offset on a chilled plate. Place a small quenelle of fig compote to one side and 2 small triangles of toasted brioche on the other. Drizzle aged balsamic reduction around the plate in an artistic pattern and finish with a sprinkle of flaky sea salt and a small mound of microgreens.

Storage & Reheating

The unsliced torchon can be refrigerated for up to 5 days if kept tightly wrapped. Once sliced, consume within 2 days. Do not freeze as it will affect the texture. Always serve chilled directly from the refrigerator.

About This Recipe

A sophisticated French delicacy made famous by fine dining establishments, this foie gras torchon captures the essence of classical French cuisine. The traditional torchon method allows the pure flavor of the foie gras to shine while providing a silky texture that melts on the tongue. The accompaniments of sweet fig compote and brioche offer perfect counterpoints to the rich liver.

How did it turn out?

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