Whole lobes of fresh Hudson Valley duck foie gras seasoned with sauternes, salt, pepper and brown sugar, perfectly cooked in a log shape. This delicious product really retains the exquisite texture of foie gras-similar to a terrine. The texture is soft and buttery and somewhat gelatinous as you would find with seared foie gras. Note: There is a fair amount of foie gras fat in and around the torchon, which is released during the cooking process. Save the fat and use it to saute potatoes or vegetables.
Wonderful on crostini, baguette, or crackers, or top off a filet mignon, seared duck breast or fish. Save the foie gras fat that surrounds the torchon and use for frying potatoes or vegetables.
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