Foie Gras Torchons – If you want them done right, consider doing them yourself!
For our (soon to be annual) foie gras event the Oakville branch executive got together for a major foie gras production evening at the home of past president Nicole Faucher and her husband Alain Careau. There were five of us, plus one seriously hooked guest, who were enlightened and coached by Christian Frayssignes, our duck guru, to learn this particular art. We meticulously worked through the livers to devein them. Once completed Christian showed us how to season, add the Armagnac and port, to roll and prepare the torchons, ready for the delightful bath awaiting them.
Fifteen torchons were prepared that evening with nine reserved for our upcoming IWFS South of France event. Little did we know where this would lead.
A beautiful spring evening in a lovely, casual little upstart restaurant was the setting for our usual turnout of twenty or so. But word got out. Before we knew it thirty members had registered and we were at capacity for the restaurant, bursting, adding to the conviviality! Foie Gras, it seems, is a powerful inducement! The torchons were served simply, with nothing but white toast points and a Château Suduiraut 2006 Sauternes 1er Cru. The groans of pleasure were audible. The disbelief that the executive had done the preparation most amusing.
The entire event (and do visit our website to view the menu and wine selections ) was light and informal and perhaps a little raucous. The wines selected contained more than a few gems and somehow there now seems to be great interest in joining the executive.
And yes, words were said, and a toast made – to the ducks.
