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A recipe from Florence Kircher - Torchon of Foie Gras
Posted by Florence Kircher

The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.

This recipe is shared by Florence Kircher, the Localisation Project Manager at duomedia. We asked Florence why she chose this recipe and here is what she said.

This foie gras recipe was handed down to me by my father, who prepares it at Christmas, Easter, and on birthdays… well, basically at every opportunity for celebration. It brings me back to the warmth of family gatherings, catching up with long lost cousins and feasting on delicious meals. This recipe is particularly gratifying; it takes only 15 minutes to prepare – and two days to sit in the fridge – and it never disappoints.

1 deveined lobe of foie gras • Rock salt • Five-blend peppercorn mix

Lightly season a lobe of deveined foie gras with salt and a five-blend peppercorn mix.

Wrap the foie gras in cloth and roll it into a tight cylinder.

Press the foie into a container on an even layer of salt and cover with rock salt completely.

Place in the refrigerator for 48 hours.

Once the curing process is complete, remove the foie gras from the salt and unwrap the cloth. You can rinse it in cold water if some salt remains on the surface of the foie. 

Chill until ready to use; it can stay in the refrigerator for 3-4 days.

The result is a creamy, deliciously flavoured torchon of foie gras.

Florence Kircher

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