Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.

	- Add this recipe to my binder (Read more...) - Follow this recipe
	- Post a comment about this recipe - See comments on this recipe
	Short version - Short version with photos
	Recipe as slideshow
	Pdf short version
	- Send this recipe to a friend - E-mail me about this recipe - Subscribe to news list
	- List of recipes in category - List of all the recipes

Other recipes of the same category

Starters
Miscellanous


Eggs en cocotte with spinach		Foie gras fingers

For1 foie gras 2 foie gras 3 foie gras

MeasuresMetric Metric weight Metric volumes Read more...

For 1 foie gras, you will need:

1 raw foie gras (weight about 600 g)
2 g pepper
1 pinch grated nutmeg
1 pinch mixed spice (quatre-épices)
½ teaspoon caster sugar
2 tablespoons Port
2 tablespoons Brandy (Cognac or Armagnac)
2 tablespoons Sherry
1 kg coarse salt
200 g goose fat

Nutritional information:

Whole recipe

Calories

4773

239%

Proteins

72g

28%

Carbohydrates

24g

Fats

474g

72%

Per 100 g

Calories

252

13%

Proteins

Carbohydrates

<1%

Fats

25g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 28 min.
Resting : 2 days 16 hours
Start to finish : 2 days 16 hours 28 min.

Preservation : Some days in the fridge

At what time?

At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

For 1 foie gras : 26.19 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

Start as in the recipe for terrine of foie gras, remove veins, season and leave to marinate. But do not salt, just pepper, spices, alcohols, and marinate overnight. The following day, place the liver on a very clean cloth which does not smell of detergent (you may prefer to use single-use pharmacy gauze or muslin).
Wrap the liver quite tightly in the cloth or gauze and tie it up with string.
Take a fairly large pot (terrine) and put approximately 1 cm of salt in the bottom.
Place the liver on this bed of salt.
Then cover it completely with salt, put the lid on the pot or cover with plastic film, and refrigerate for 48h.
At the end of this time, remove the liver from the salt.
Then take off the cloth or gauze.
Wrap it in plastic film to prevent it darkening, and leave at room temperature for an hour or two to soften.
Place in pot (terrine).
Pour over the foie gras a thin layer of melted duck fat to help it keep longer. Cover and refrigerate for a further 2 or 3 days, to let its flavour develop.

Remarks:

It's a slightly disconcerting recipe, but at least there is no risk of seeing the liver melt during cooking due to a too hot oven...

Note that this does not give quite the same texture as oven-cooked liver. Difficult to describe this difference, maybe "a bit firmer".

Source:

Home made

Last modified on: April 12^th 2011

You might also like:

Nota: Rollover photos with your mouse to see recipe title.

Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.

Note: You will need to confirm that you want to follow this recipe.

Quick access to cooking-ez.com

Recipes: