The Torchon of Foie Gras is the ultimate cold preparation. Translating to “Towel” in French, its name is a result of the preparation method where the Foie Gras was traditionally tied in a kitchen towel, rolled, poached, and hung to chill for several days.
This fresh Rougie Sliced Duck Foie Gras is hand cut from the main lobe of the best Duck Foie Gras and preserved by being flash frozen. They can be pan-fried frozen or defrosted, and they reduce very little during cooking.
A succulent piece of duck foie gras, whole, completely delicious and sumptuous, micuit foie gras is cooked for a couple of hours in its container, to preserve the richness of the liver as much as possible while still rending it shelf-stable and perfect to eat right off the container.
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