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Mi-cuit duck foie gras au torchon

This lightly cooked foie gras in jelly, creamy and perfectly seasoned, is a true delight.

Traditionally, foie gras was wrapped in a cloth (torchon) and poached in poultry stock. We have upheld this tradition by slow-simmering a natural stock for many hours, rich in flavour and minerals.

For a perfect pairing, try our organic truffle-wheat bread made with wild sourdough, crafted here at the Domaine.

150,00€ Lobe of +/- 350g.

Weight	0.350 kg
Best before	3 months in the refrigerator
Ingredients	Duck foie gras, Duck stock, Salt, Pepper
Packaging	Vacuum-packed
Serving suggestion	Serve chilled. Do not serve ice-cold.

Trade prices

Mi-cuit duck foie gras au torchon

First, Patrick prepares the duck stock, which he reduces over and over for more than 12 hours. He then carefully degreases it.
The foie gras is poached in this concentrated stock, absorbing all its depth and aroma.
The stock becomes a jelly as it cools, to be served alongside the foie gras.