TWO 8 OZ or ONE 1 POUND
This beautiful torchon is created using fresh Hudson Valley 100% duck foie gras, seasoned with sauternes, salt, pepper and brown sugar and then rolled into the classic torchon cylinder. Next it is vacuum sealed and cooked by immersion in heated water, a very precise cooking technique known as sous vide. Once finished, this delicious product really retains the exquisite texture of foie gras-similar to a terrine. The texture is soft and buttery and somewhat gelatinous as you would find with seared foie gras. It is a true culinary treasure!
Note: there is a fair amount of foie gras fat in and around the torchon, which is released during the cooking process. Save the fat and use it to saute potatoes or vegetables. Wonderful on crostini, baguette, or crackers, or top off a filet mignon, seared duck breast or fish.