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Foie Gras Recipes: Red Wine-Poached Torchon of Foie Gras w/ Poached Bosc Pear and Pear-Shallot Jam

The name torchon of foie gras, or foie gras torchon style indicates that the foie gras was prepared by being wrapped in a torchon, the French word for towel, and then poached. This fabulous recipe is from Michael Ginor’s book “Foie Gras, A Passion”. Though none of the steps are difficult, plan the make this recipe three days before serving since the foie gras torchon needs to refrigerate two nights before it can be served.

Red Wine Poached Torchon of Foie Gras

Red Wine-Poached Torchon of Foie Gras w/ Poached Bosc Pear and Pear-Shallot Jam

Serves 10 as an appetizer.



1 whole lobe of foie gras, about 1/2 pounds, cleaned and thoroughly deveined, at room temperature

Coarse salt

1 tablespoon black pepper, freshly cracked

1 bottle full-bodied dry red wine

4 shallots, chopped

1 bay leaf

1 sprig thyme

Poached Pear

2 cups dry red wine

1 1/4 cups sugar

2-inch strip of lemon zest

Juice of 1/2 fresh lemon

1 bay leaf

1 clove

5 firm, ripe Bosc pears, peeled and cored, but left whole with stems intact

Pear-Shallot Jam

1 tablespoon butter

1/2 cup finely diced shallots

1/2 cup peeled and diced Bosc pear

1/2 cup red wine

2 tablespoons sugar


Black pepper, freshly cracked

Fleur de sel

Assorted baby greens



Season the foie gras with salt and pepper. Place the seasoned lobes in the terrine, without pressing them down, and set aside. In a saucepan, combine the wine, shallots, bay leaf, thyme, and cracked pepper. Bring the mixture to a boil and cook for 15 minutes. Remove the mixture from the heat and strain. Bring the mixture back to a boil and immediately pour over the foie gras. Let stand for one hour at room temperature, then refrigerate overnight.

Bring the foie gras back to room temperature. ┬áSpread a clean towel (or cheesecloth) on a work surface and place the lobes side by side along one edge of the towel. Roll the foie gras in the towel, tightening as you go to create an even log, 2 to 2 1/2 inches in diameter. Tie the towel securely with butcher’s twine and refrigerate the torchon overnight.

Poached Pear

In a saucepan large enough to hold the 5 pears, comgbine all of the ingredients except the pears. Set over medium high heat and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the guar has dissolved. Add the pears to the simmering liquid and poach for 20 – 30 minutes until the pears are tender. Be careful not to overcook; the pears should retain their shape. Remove the saucepan from the heat and cool to room temperature. Lift the pears out of the cooking liquid with a slotted spoon and place in a bowl or storage container. Strain the liquid into a saucepan. Set over medium high heat, bring to a boil, and reduce by half, about 15 minutes. Bring this syrup back to room temperature, pour over the poached pears, cover, and refrigerate until service.

Pear-Shallot Jam

Melt the butter in a saucepan. Add the shallots and saute until translucent. Add the wine and sugar and cook until the mixture has a jam-like, syrupy consistency.

Service and Garnish

Remove the foie gras torchon from the refrigerator 15 minutes before service. Unwrap the torchon, and using a sharp knife dipped in hot water, slice the foie gras into 20 1/2 inch slices. On chilled serving plates, arrange the two slices of the foie gras torchon. Top with a pinch of cracked pepper and fleur de sel. Remove the pears from the poaching liquid. Cut the pears and half, thinly slice each half without cutting all the way through, and fan on the serving plates. Garnish with assorted baby greens and quenelles of pear-shallot jam. Dab the plates with some of the poaching liquid.


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