Torchon of Foie Gras with Pickled Cherries
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.
Yeild: 12 little Amuse-bouche
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