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.
492,3413.9/5 for 80 ratings
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Last modified on: December 23th 2017

For 1 foie gras, you will need:

Change those ingredients for: 1 foie gras 2 foies gras 3 foies gras

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
2 days 14 hours 28 min.2 hours2 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?
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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

Whole recipe
Energetic valueProteins CarbohydratesFats
4,303 Kcal or 18,016 Kj60 gr20 gr429 gr
215 %23 %2 %65 %
Per 100 g
Energetic valueProteins CarbohydratesFats
240 Kcal or 1,005 Kj3 gr1 gr24 gr
12 %1 %<1 %4 %
Per foie gras
Energetic valueProteins CarbohydratesFats
4,303 Kcal or 18,016 Kj60 gr20 gr429 gr
215 %23 %2 %65 %
% 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?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Coarse saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, How to cook pasta properly, How to prepare broccoli, Burger buns, Fish in a salt crust, ... All
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Röstis, Express sauerkraut, Breton leek and mushroom tart, Röstis, ... All
PortPort: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Pâté de campagne, Melon with port sorbet, Melon with port sorbet, Crème de foie gras, ... All
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Home-made terrine of foie gras, Rabbit terrine, Lobster Thermidor, Cocktail sauce, Chilli langoustines, ... All

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