sous vide foie gras
Sous vide foie gras Photo by min che under CC0

RECIPE: Torchon de foie gras sous vide – crazy easy!

Sous vide foie gras – Of course, the purest way to taste foie gras is to sir a steak off of a fresh lobe in a turboheated cast iron pan. But if you’ve never cooked foie gras – or if you want to prepare it ahead of time and serve it whenever you want – I present the best, easiest and most delicious sous vide foie gras recipe. It’s foolproof.
If you’ve never cooked foie gras before and are looking to give your guests a taste of it, this is the recipe to try!
Of course, you need a circulator. It is a sous vide recipe, after all!

sous vide foie gras

Foie gras torchon sous vide – crazy easy!

Continents & Condiments
Sous vide foie gras: try it and leave your comments!
5 from 1 vote
Prep Time 45 minutes
Cook Time 7 minutes
In the fridge 1 day 1 hour
Total Time 1 day 2 hours 7 minutes
Course First Course
Cuisine French
Servings 15
Calories 2524 kcal


  • Immersion heater
  • Plastic wrap
  • Aluminum foil
  • A large bowl


  • 1 lobe of fresh foie gras – between 500 and 750 g
  • 15 ml Calvados – optional
  • White pepper from the mill
  • Fine sea salt
  • Fleur de sel or onion jam from a jar For garnish


Mise en place

  • Place all ingredients and equipment on your work surface.
  • Measure out the Calvados.
  • Grind the white pepper into a small bowl near your work surface.
  • Gently and with your fingers, open the liver and look for veins. If you find any, remove them.
  • The liver should now be in pieces on your work surface.


  • Season with a pinch of salt and a small pinch of ground pepper.
  • Place in a large bowl.
  • Pour the Calvados over the liver.
  • Knead with your fingers. If you feel any pieces offering more resistance, rub them to make them smoother.
  • Once the mixture is almost smooth, wash your hands.
  • On your work surface, lay out a long sheet of plastic wrap.
  • Then lay a second sheet, this one about halfway down the length of the first, so that they overlap horizontally.
  • Pour the liver in the middle and down the length of the plastic wrap.
  • Then bring the side away from the film towards you and give the liver a "sausage shape" of about 40 cm in diameter.
  • Then roll up the ends like a piece of candy.
  • Place the liver and its plastic wrap on top of a long sheet of aluminum foil, roll and and seal as best you can.
  • Put in the fridge for at least 3 hours.
  • Preheat your immersion heater to 80 °C / 176 °F.
  • Put the whole package in for 7 minutes – make sure it's totally submerged.
  • Then shock in a large bowl of water and ice cubes to stop the cooking.
  • After a few minutes, remove the package from the water and refrigerate for at least 24 hours.


  • Place a knife in hot water to warm it up.
  • Remove the liver from the refrigerator.
  • Remove the aluminum foil.
  • While the liver is still in its plastic wrap and using the heated knife, cut slices of 5 to 8 mm thick. Then carefully remove any pieces of plastic wrap around the foie.
  • Serve on melba toast with two or three grains of fleur de sel or a tiny amount of onion jam.


Or try this foie gras torchon to adorn a tournedos rossini…
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