Foie gras cured in salt

Step by step recipe:

  1. 14 hoursFoie gras cured in salt : Photo of step #1
    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).
  2. 10 min.Foie gras cured in salt : Photo of step #2
    Wrap the liver quite tightly in the cloth or gauze and tie it up with string.
  3. 1 min.Foie gras cured in salt : Photo of step #3
    Take a fairly large pot (terrine) and put approximately 1 cm of salt in the bottom.
  4. 1 min.Foie gras cured in salt : Photo of step #4
    Place the liver on this bed of salt.
  5. 3 min.Foie gras cured in salt : Photo of step #5
    Then cover it completely with salt, put the lid on the pot or cover with plastic film, and refrigerate for 48h.
  6. 2 daysFoie gras cured in salt : Photo of step #6
    At the end of this time, remove the liver from the salt.
  7. 3 min.Foie gras cured in salt : Photo of step #7
    Then take off the cloth or gauze.
  8. 2 hoursFoie gras cured in salt : Photo of step #8
    Wrap it in plastic film to prevent it darkening, and leave at room temperature for an hour or two to soften.
  9. 5 min.Foie gras cured in salt : Photo of step #9
    Place in pot (terrine).
  10. 5 min.Foie gras cured in salt : Photo of step #10
    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

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