Using foie gras cubes to make something that keeps for a bit : AskCulinary
I lately were given some foie gras cubes from D’artagnan’s sale, and was once questioning what one of the simplest ways to use them up was once. Previously, I attempted making a torchon with the cubes however it did not move that easily (bit an excessive amount of in items for the rolling procedure to move smartly, I believe?).
I have already got entire slices of foie to pan sear when wanted, so easy pan-sear turns out redundant… The entire pack got here frozen so I’d want to make something that keeps for a whilst as I’d have to use the entire pack without delay, and I doubt I’m going to be in a position to devour ~1lb of foie no matter in a single move.
Do mousses or pates created from foie freeze smartly? Should I’ve any other move at making a torchon?