PA Eats’s good friend and past writer, Bob del Grosso of West Chester, recently conceptualized a product with Chef Pardus developed for Hudson Valley foie gras, the foie gras torchon, which is intended to be served cold.
And, as Michael Ruhlman recently described on his blog, Ruhlman.com, “it doesn’t taste like liver, at all. It’s sweet and fatty, more like butter than liver.The duck liver is deveined, typically soaked in milk and salt to remove residual blood, then seasoned and, traditionally, rolled up in a kitchen towel (a torchon, in French), poached, rerolled to compact it and chilled. It’s then eaten cold, a big fat slice of it, with some form of bread and a sweet-sour accompaniment. ”
Bob’s torchon creation is concocted from a three-day procedure, allowing the very best of the foie gras to present. Here’s some background on how the partnership between Hudson Valley foie gras and del Grosso came about:
“I’d been blogging about the misdirected animal rights movement’s efforts to ban foie gras (rather than putting their efforts toward ending chicken batteries or farrowing crates or any of the dozens of other nasty practices by moneyed industrial agribusinesses) since 2007. In 2009, Hudson Valley Foie Gras manager Marcus Henley, invited me to see for myself how the ducks were raised and harvested. I gladly accepted and invited along Michael Pardus, a CIA chef-instructor and friend who lived nearby.”
To continue reading, click here. To nab some torchon for yourself, click here. Also, take a peek at the label of the product to the right and note the “created by” line. Well done, Bob!
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