Torchon is the sister to the terrine. The only real difference is in the shape and cooking preparation. Both terrine and torchon are made from raw foie gras and little else.
“Torchon” literally means “dish towel” in French, since the foie gras was traditionally wrapped in a towel for cooking. Today, many prepared torchons are sold wrapped in a towel to make that historical connection. More commonly, cheesecloth is now used to form the raw foie gras into a cylindrical shape, and it is this oblong bundle of cheesecloth and foie gras that gets gently poached in a pot of water or stock to cook it. Many chefs have been replacing the traditional cloth with cooking film which is a food-safe plastic.

The process of making foie gras torchon takes a few days, as there is plenty of resting the liver between steps. Like a terrine, a torchon should stay in the refrigerator for a few days before serving. A torchon is served sliced, often with cornichons, bread and often a fruit sauce on the side.

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