Foie gras de canard entier du Sud Ouest cuit au torchon 220g

Literally meaning “in a cloth,” the au torchon method is a traditional preparation where whole lobes of duck foie gras are gently poached in a delicately seasoned bouillon, then wrapped and rested under vacuum.
The result is a foie gras that’s remarkably smooth, rich, and velvety, with an unmistakable buttery depth that reflects true artisanal craftsmanship from the Southwest of France.

Serving Suggestion

Remove from the fridge about 15 minutes before serving for the best texture and flavour.
Unwrap the vacuum seal and cloth, then slice with a fine blade dipped in warm water for clean, picture-perfect rounds.
Perfect with toasted brioche, a touch of fleur de sel, and a glass of Sauternes or Monbazillac.

Origin: France
Region: Périgord & Landes
Format: Entier
Préparation: Mi-Cuit – Cuit au Torchon
Texture: Silky, smooth and spreadable
Flavour: Buttery, rich and refined with delicate seasoning
Aroma: Subtle notes of sprice and cooked duck liver
Finish: Lingering creaminess and gentle sweetness