Duck Foie Gras Parfait with Maple Syrup
Au Torchon style is a standard in France. Torchon means simply kitchen towel, which is what one usually would use to roll the foie gras, and kept on while poaching and resting, and gives it that cylindrical shape - oh-so-convenient for perfectly round appetizer-ready slices!
This lovely Rougie duck foie gras torchon is a blend of duck livers with port wine, then cooked with a gentle sous vide. It's wrapped in cheesecloth and finished with red ribbons on both ends.
Ingredients: Duck foie gras, port wine (tawny port, salt, pepper, sulphites), salt, sugar, white pepper, sodium erythorbate, sodium nitrite.
Packaging: Round Torchon