Whole Duck Foie Gras w/ Sauternes Torchon Style

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 silky texture of foie gras-similar to a terrine. The texture is soft and buttery. There is a fair amount of foie gras fat in and around the torchon, which is released during the cooking process.

Wonderful on crostini, baguette, or crackers, or top off a filet mignon, seared duck breast or fish. Try serving at room temperature or slightly warm to bring out the luscious foie gras flavor. Save the foie gras fat to saute potatoes or vegetables. Save the foie gras fat that surrounds the torchon and use for frying potatoes or vegetables.

Lasts up to four weeks in refrigerator.

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