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 mins
Cook Time 7 mins
In the fridge 1 d 1 hr
Total Time 1 d 2 hrs 7 mins
Course First Course
Cuisine French
Servings 15
Calories 2524 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

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.

Method

  • 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.

Presentation

  • 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.

Notes

Or try this foie gras torchon to adorn a tournedos rossini…
Keyword first course, foie gras, foie grass recipe, french recipe, recipe, vacuum packed foie gras, vacuum packed foie gras cloth, vacuum packed foie gras cloth recipe, vacuum packed foie gras recipe

READ MORE: American style Pulled Pork recipe. Click here!