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Best booze for making a foie gras torchon style?

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Best booze for making a foie gras torchon style?

nooodles | Aug 30, 2005 06:39 PM

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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