12387 Torchon of Foie Gras Poached in Duck Fat Serves 6 to 8 as a First Course Wed Aug 06 01:05:48 -0700 2008 Tue Feb 03 12:54:20 -0800 2009 Licensed http://www.chow.com/recipes/12387 Tue, 03 Feb 2009 20:54:20 GMT Foie gras cooked in duck fat has an extraordinary taste that is surprisingly different from that of the preceding cold terrine. Submerged in duck fat, the liver cooks evenly and retains all its flavors. After cooking and cooling, it is packed in a small terrine, enveloped in fat, then left to ripen for about 5 days. Serve with thin slices of toasted baguette.

The preparation and resting times for this terrine are 5 to 7 days, so plan accordingly. Begin about 1 week before serving.

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  • Mix the salt, sugar, pepper, and nutmeg in a small bowl. Sprinkle the seasonings and then the Port evenly over the foie gras. Place the liver on a square of fine cheesecloth; double the thickness if the cloth is coarsely woven. Roll up to wrap the liver in the cheesecloth; twist the ends to form a compact 7-inch log. Tie the ends with string. Let it stand in a cool place, but not in the refrigerator, for 1 to 2 hours.
  • Preheat the oven to 160°F. In a small saucepan, heat the rendered fat to 100°F and pour enough to measure ½ inch into the bottom of a 2-quart heatproof glass loaf pan or terrine. Place the liver in the pan and pour on enough of the remaining fat to completely cover the liver.
  • Set the dish on a baking sheet and cook in the oven until the center of the liver registers 120°F to 125°F. Very carefully transfer the liver in its cheesecloth to a side dish to drain. Strain the fat from the pan into a bowl and reserve.
  • Roll the still-wrapped foie gras in a kitchen towel and hold it over the bowl of fat. Twist the towel ends to shape the liver and to squeeze out a little more fat. Unwrap the liver and pack it into a 2- or 3-cup terrine or bowl. Press the liver into the mold with your hands or the back of a large spoon. Let it stand for 2 to 3 hours, until cooled to room temperature.
  • Cover the liver with a ¼-inch-thick layer of the reserved fat; if the fat has cooled too much, heat it gently until just pourable. When the entire terrine is completely covered, cover it with plastic wrap and then with aluminum foil to seal well. Refrigerate for 5 to 7 days to allow the flavor to develop. Let return to room temperature before unmolding and slicing. Or scoop it out with a warm spoon at the table.
  • If the cooked liver is completely enrobed in fat, it will keep up to a week under refrigeration.
  • The fat from a foie gras is precious and should be saved separately from other fat. I love it with scrambled eggs or omelets, but you can use it instead of duck fat in any of the recipes in this book.
  • Know your oven. Depending on the size and shape of the terrine, cooking times will vary, but the slower the better for the greatest liver terrines. And the longer you wait to serve it the better it is: The second day it is eatable, but it really becomes fabulous about day five.
  • Another French trick for easily removing the foie gras from the mold is to cover it tightly, turn it upside down, place on a rack in the sink and pour a cup of very hot water over the bottom to help loosen the inside.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 1½ teaspoons fine salt or 1 tablespoon per 2 pounds weight

    ]]>     ½ teaspoon sugar

    ]]>     ¼ teaspoon finely ground white pepper

    ]]>     Pinch of freshly grated nutmeg, Quatre Épices (page 231), or mixed spices

    ]]>     1½ tablespoons imported ruby Port

    ]]>     1 fresh Artisan duck foie gras, about 1½ pounds (see Mail Order Sources, pages 415–417)

    ]]>     3½ to 4½ cups rendered duck fat (see Note, page 202)

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