Foie Gras Torchon with Toasted Brioche and Spiced Pear Chutney

⏱ 180 min · Serves 8

The classic French showpiece: a whole lobe of foie gras cured, rolled in muslin and chilled until silky, sliced into rosy coins and served with buttery brioche and a warmly spiced pear chutney. It takes three days of mostly waiting — and it will silence a dinner table.

Per serving: 610 kcal · 11.0g protein · 38.0g carbs · 45.0g fat

Ingredients

• 1 whole raw duck foie gras lobe, grade A, about 550-600g, at cool room temperature
• 12g fine sea salt
• 3g caster sugar
• 1.5g freshly ground white pepper
• 0.5g pink curing salt (optional, for colour)
• 45ml Sauternes or other sweet white wine
• 15ml Armagnac or brandy
• 1 large square of muslin/cheesecloth (about 40cm) plus butcher's string
• Flaky sea salt, to finish
• 1 small brioche loaf (about 400g), cut into 8 thick slices
• 30g unsalted butter, softened
• 2 firm but ripe pears (about 350g), peeled, cored, diced
• 1 small shallot, finely diced
• 60ml cider vinegar
• 60g light brown sugar
• 30g golden sultanas
• 1 cinnamon stick
• 2 cloves
• 1/2 tsp yellow mustard seeds
• 1 thumb fresh ginger, grated
• Pinch of chilli flakes
• Pinch of salt

Method

1. Let the foie gras sit at cool room temperature for 30-45 minutes until pliable. Gently prise the two lobes apart and open them out flat on a tray.
2. Using the back of a small knife and your fingers, trace and lift out the main veins and any bloody patches, keeping the flesh in as large pieces as possible. Don't fret about the mess — it presses back together.
3. Season all over with the salt, sugar, white pepper and pink salt, then sprinkle with the Sauternes and Armagnac. Cover and refrigerate 12-24 hours to cure.
4. Lay the muslin on the worktop. Arrange the foie gras along one edge in a compact log about 5cm thick, pressing pieces together to remove air pockets.
5. Roll up tightly into a firm cylinder, twisting the ends like a Christmas cracker and tying them off with string. Squeeze firmly along the length to compact it, then tie the middle.
6. Wrap in cling film, set on a small tray and refrigerate 24-48 hours. The torchon firms and the flavours settle; some fat will weep out, which is normal.
7. For the chutney, put the shallot, vinegar, sugar, sultanas, cinnamon, cloves, mustard seeds, ginger, chilli and salt in a small pan. Simmer 5 minutes, add the pears and cook gently 20-25 minutes until glossy and jammy. Cool; remove cinnamon and cloves. Keeps a week chilled.
8. To serve, unwrap the torchon and slice with a thin knife dipped in very hot water, wiping between cuts — aim for 1.5cm coins, about 55g each. Let them sit 10 minutes at room temperature.
9. Butter the brioche lightly and toast in a dry pan or under the grill until golden at the edges.
10. Plate a coin of torchon with warm brioche and a spoonful of chutney, finish with flaky salt and a crack of pepper. Serve with a glass of chilled Sauternes.