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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.

425,8233.9/5 for 80 ratings

Last modified on: December 23^th 2017

For 1 foie gras, you will need:

1 1 raw foie gras (weight about 500 g)
2 2 g pepper
3 1 pinch grated nutmeg
4 1 pinch "Quatre-épices" spice blend
5 ½ teaspoon caster sugar
6 2 tablespoons Port
7 2 tablespoons Brandy (Cognac or Armagnac)
8 2 tablespoons Sherry
9 1 kg coarse salt
10 200 g goose fat
Total weight: 1,795 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Start to finish
2 days 14 hours 28 min.	2 hours	2 days 16 hours 28 min.

Keeping:

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

Stage 1 - 14 hours

Foie 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).

Stage 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.

Stage 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.

Stage 4 - 1 min.

Foie gras cured in salt : Photo of step #4

Place the liver on this bed of salt.

Stage 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.

Stage 6 - 2 days

Foie gras cured in salt : Photo of step #6

At the end of this time, remove the liver from the salt.

Stage 7 - 3 min.

Foie gras cured in salt : Photo of step #7

Then take off the cloth or gauze.

Stage 8 - 2 hours

Foie 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.

Stage 9 - 5 min.

Foie gras cured in salt : Photo of step #9

Place in pot (terrine).

Stage 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".

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 foie gras : 19.03 €

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe uses (among others)

	Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Gravlax, Mackerel rillettes, How to prepare endives , French bean salad with vinaigrette , Pickled gherkins, ... All
	Goose fat: You can check-out other recipes which use it, like for example: Chicken with rice and leeks, Seafood sauerkraut, Cassoulet, Avengers' potatoes, Chicken pie, ... All
	Port: You can check-out other recipes which use it, like for example: Pâté de campagne, Paté en croute (terrine in a pie crust), Melon with port sorbet, Lobster Thermidor, Terrine of foie gras, ... All
	Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Home-made terrine of foie gras, Paté en croute (terrine in a pie crust), Lobster Thermidor, Rabbit terrine, Armagnac marzipan, ... All

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