Homemade foie gras torchon

This delicious foie gras prepared by our chef comes from the local duck artisans at Ducs de Montrichard. It is cooked sous-vide in maple syrup and an apple brandy. Accompanied by a maple caramelized onions and a cranberry apple jam.

Preparation :

You can easily make two portions with this holiday must-have.

  1. Open the bag, slice the foie gras and leave at room temperature 10 minutes before eating.
  2. Serve on a toasted bread or brioche with a spoonful of onion or cranberry confit !!!

    Bon appétit.