Ingredients
Equipment
Method
- Carefully devein the duck liver using a small knife.
- Let the liver sit at room temperature for about 20 minutes.
- In a small bowl, mix the salt, black pepper, and sugar.
- Sprinkle the seasoning blend evenly over the liver.
- Drizzle the cognac or Armagnac over the liver and massage it in.
- Lay the clean cloth out flat and place the seasoned liver in the center.
- Roll the cloth tightly into a sausage shape and secure the ends with kitchen twine.
- Fill a large pot with water and bring it to a gentle simmer.
- Submerge the wrapped liver in the water and cook for exactly 15 minutes.
- Remove the torchon from the pot and let it cool completely before refrigerating.
Nutrition
Calories: 284kcalCarbohydrates: 1gProtein: 19gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 80mgSodium: 1040mgPotassium: 300mgVitamin A: 1200IUCalcium: 5mgIron: 3mg
Notes
For richer flavor, serve with accompaniments like toasted brioche or fig jam. To devein easily, consider chilling the liver slightly before starting. Toasting spices before mixing them with the liver can enhance their flavor. Leftovers can be frozen in portion sizes; just ensure slow thawing for best texture. Presentation is key—consider garnishing with herbs and arranging on a decorative plate for added elegance. Enjoy the refined experience this dish brings to your occasions!
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