Foie Gras Torchon
At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.
Millcroft’s James Buder walks me through one of his favourite dishes: a foie gras torchon.
The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth.
Foie Gras Torchon
14 to 20
Poach for exactly 4 minutes
- 1 lobe foie gras (approximately 1¾–2 pounds)
- 3 oz brandy
- ¾ cup maple syrup
- 5 tbsp kosher salt
- 12 cups chicken stock
- 12 cups beef stock
- 1 cup red wine
- 1 sprig thyme
- 5 cloves garlic
- 15 peppercorns
- 3 bay leaves
- Break foie gras lobe into medium-size pieces and remove all veins. Line a shallow stainless steel pan with plastic wrap and place foie gras pieces evenly in one layer.
- Add brandy, maple syrup and salt evenly over foie gras. Cover and let cure in the fridge for 24 hours.
- Remove foie gras from the pan and form into a cylinder 2½ inches in diameter, roll in a napkin and tie ends tightly with string. Set aside for poaching.
- Put chicken stock, beef stock, red wine, thyme, garlic, peppercorns and bay leaves into a saucepan and bring to a simmer.
- Place the foie gras napkin package into the liquid and poach for exactly 4 minutes. Once done, remove from stock and place in a large bowl with ice water and cool until semi-soft.
- Place a piece of plastic wrap on a counter. Remove poached foie gras from napkin and roll it tightly in the wrap. Tie both ends and hang in the fridge for 12 hours before serving.
- To plate: Slice a 1-inch piece of torchon and place on a plate. Garnish and serve.
Garnish James Buder recommends roasted garlic and maple purée, maple bacon crumble, Champagne gelée, pickled chanterelle mushrooms, crumbled golden brioche, bitter greens and sorrel leaves.