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Aug 30, 2005 06:39 PM

Best booze for making a foie gras torchon style?

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Recipes suggest madeira, cognac, white wine.

Does anyone have a tried and true alcohol? I think the method is pretty straightforward: devein and wrap the foie gras in a clean towel, marinate overnight in alcohol and a few other spices, poach in the same liquid for 90 seconds, re-wrap tightly, and let cool in the fridge suspended over a bowl.

Now I just have to decide what flavor is best. In the past, I've liked foie gras torchon much better than seared foie gras. I like that it's dense, meaty, and buttery all at the same time. I just want to eat it on toasted slices of French bread, maybe a light salad, and sweet fruit (probably grapes). Will a particular alcohol (please include a brand) help enhance that? TIA

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  1. The traditional liquor used for FGT is brandy, I prefer Armagnac.

    1 Reply
    1. re: Homecookin'

      I've used Sauterne in making a terrine of foie gras - have never heard of "torchon" before - will have to try it this Christmas.

    2. I had a chef friend come over last Christmas and we used three livers to prepare them three different ways. We added a little brandy to the roasted liver, but I was told not to use the very fine armagnac that I was prepared to use. The second one was prepared in a terrine. The third one was prepared in au turchon and was by far my favorite. I have never heard of it being poached in booze, and certainly not maderia!

      The livers were kept overnight in milk which draws out blood.. The liver was salted with sea salt after the veins were removed. It was wrapped well and suspended in chicken stock until cooked. He did it by poking so I don't know how long it took. The terrine was cooled, rewrapped tightly to maintain the shape, and eaten after curing.

      Good foie gras does not need any booze, especially au turchon which I consider the most elegant and subtle of all preparations. Save the booze until you eat it.