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Foie gras cured in salt

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.

418,345 4.0/5

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Last modified on: December 23th 2017

For 1 foie gras, you will need:

How long does it take?

PreparationRestingStart to finish
2 days 14 hours 28 min.2 hours2 days 16 hours 28 min.
Preservation: Some days in the fridge
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

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

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".

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
430360 gr20 gr429 gr
215 %23 %2 %65 %
Per 100 g
CaloriesProteins CarbohydratesFats
2403 gr1 gr24 gr
12 %1 %<1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 foie gras : 22.69 €

Note : These prices are only approximate.

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Source: Home made
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More recipes?

This recipe use (among others)
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Preserved lemons, How to prepare endives , How to prepare broccoli, Fish in a salt crust, ... [All]
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Sarladaise potatoes, Cassoulet, Röstis, Chicken pie, ... [All]
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Pâté de campagne, Rabbit terrine, Cocktail sauce, Lobster Thermidor, Coq au vin, ... [All]

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