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foie gras: torchon or seared?

I've decided I'm going to make foie gras for Thanksgiving this year. But I'm totally undecided as how to prepare it. I've seen a lot of buzz lately on blogs about the torchon preparation (see recent battle between megnut.com & amateurgorumet.com). And I was thinking of giving that a go, but now I'm not sure and think maybe I should just sear off slices.

What do all you chowheads think?

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  1. I think it is very much a matter of personal preference - I don't like seared foie gras - too livery for me - but love a terrine or torchon - so I guess it would depend on who will be consuming your foie gras.

    1. To reply to both these posts, I LOVE seared. I love the "livery taste". The warmth and crustiness of it - makes me happy just thinking about it! See, just like MMRuth said, personal preference. ;-)

        1. Seared! Torchon is quite a bit of work basically for presentation's sake: it adds nothing; if anything it ruins. Foie gras is such a luxury item; I don't believe in tinkering with perfection. To minimize the fatty or liver-y qualities, serve it with a gastrique (a sauce made with fruit, wine and vinegar. My favourite is blueberries, a rich red wine, and a splash of good wine vinegar, boiled down a bit), or even the very best aged balsamic vinegar you can find.

          1. Seared, definitely! Torchon is more like something that is no longer fresh, but something you can buy in a tin. Besides, it's easier by far and, at least to my taste, really isn't that livery tasting. A quince gastrique is wonderful with it.