Poached Duck Foie Gras au Torchon
Pistachio Crust, Pickled Bing Cherries, Lemon Curd
Lavender Fleur de Sel, Pink Peppercorns
Arugula & Mint Salad, French Baguette
“The great thing about foie gras is that it’s foie gras…
You don’t have to do anything to it. It’s a luxury on its own,
and your job is to try to make it show what it really is.”
— Thomas Keller
What is served cold and completely overindulgent? Poached Duck Foie Gras au Torchon.
A whole lobe of duck liver is wrapped in the same muslin torchon in which it had been poached.
Torchon means “dish towel” in French,
and is the perfect vehicle for transporting foie gras to le pique-nique.
Simply remove the torchon and slice the foie gras into discs, then roll the edges in pistachio nuts.