Dish Towel (Cheese Cloth) Foie Gras

Ease of preparation: Moderate
Preparation time: 15 minutes
Waiting time: 1 hour
Refrigeration time: 48 hours
Cooking time: 25 minutes
Serves: 8 to 10


  • 1 – 1 lb (500 g) raw and whole, foie gras from a duck
  • 1 cup (250 ml) Sauternes wine
  • 1 cup (250 ml) chicken broth


  1. Let the duck foie gras stand 1 hour at room temperature.
  2. Make an incision at the center of the foie gras and open it carefully. Remove the nerve (by carefully removing the blood vessels) using a small tweezers or the end of a knife.
  3. Sprinkle salt and pepper on both sides of the foie gras. Put it in a glass mould. Add the Sauternes. Cover and refrigerate 24 hours.
  4. Remove the foie gras from the refrigerator and let stand 30 minutes at room temperature. Drain and reserve the marinade.
  5. Wrap the foie gras in a very clean cheese cloth. Give it the shape of a 3 inch (7.5 cm) cylinder. Again wrap it carefully in a plastic film and tie both ends.
  6. In a big enough saucepan, pour the Sauterne, the broth and enough water to cover the foie gras. Install a thermometer on the side and heat until the temperature rises to 140 °F (60 °C). At this moment, put the foie gras in the broth and poach for 25 minutes maintaining the temperature at 140 °F (60 °C).
  7. Remove the foie gras and refrigerate 24 hours.
  8. Slice and serve with a brioche type bread and fleur de sel (best quality unrefined salt).