Torchon of foie gras poached in duck fat (Terrine de foie gras de canard cuit "au torchon") from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 242) by Paula Wolfert

  • nutmeg
  • duck fat
  • ruby Port wine
  • white pepper
  • duck foie gras
  • EYB Comments

    Preparation requires 5-7 days. Can substitute quatre épices for nutmeg.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Preparation requires 5-7 days. Can substitute quatre épices for nutmeg.

  • fprincess on November 27, 2010

    This is absolutely lucious. Relatively straight-forward recipe. Trickiest part was to devein the foie, which unfortunately is not explained in the book. But there are plenty of good videos available online that show various techniques.

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