Foie gras au torchon from Feeding Hannibal: A Connoisseur's Cookbook (page 33) by Janice Poon

  • Madeira wine
  • fresh foie gras
  • Serves : About 12 slices

  • EYB Comments

    This dish appears in Season 1, episode 5 of the television series "Hannibal." Can substitute Port wine or brandy for Madeira wine. Fresh foie gras must marinate overnight in Madeira wine and after poaching, the foie gras must be refrigerated for at least 4 hours until firm.

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

Accompaniments: Sage plum berry sauce; Ratatouille

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

    This dish appears in Season 1, episode 5 of the television series "Hannibal." Can substitute Port wine or brandy for Madeira wine. Fresh foie gras must marinate overnight in Madeira wine and after poaching, the foie gras must be refrigerated for at least 4 hours until firm.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.