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Torchon of Foie Gras with Pickled Cherries

Posted by robert bode on

INSTRUCTIONS

Inspired by Thomas Keller’s recipe for Poached Moulard Duck Foie Gras au Torchon in his French Laundry Cookbook.

For the pickled cherries: Combine the cherries, water, sugar and vinegar in a saucepan. Bring it up to a simmer and let the cherries steep in the brine. You can pit your cherries or leave them whole.

For the brioche croutons: Preheat the oven to 350 degrees. Slice brioche and cut into triangles or rounds. We made rounds as a slice of foie gras fits perfectly.

To plate: Place brioche round with a slice of torchon on top and stack a cherry with stem attached along side. We chopped a cherry and put it atop the foie as well. Make a little salad of arugula and mint, dressed with olive oil and mound on the side.

Yield: 12 little Amuse-bouche

INGREDIENTS

8 ounce Torchon Style Duck Foie Gras
18 Bing Cherries
1/4 cup sugar
1/4 cup water
1/4 cup White Balsamic Vinegar
1 loaf brioche


Products Used: Torchon Style Duck Foie Gras, White Balsamic Vinegar 

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