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.
426,9173.9/5 for 80 ratings
Last modified on: December 23th 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
How long does it take?
Time required for this recipe:
Keeping: Some days in the fridge.
| Preparation | Resting | Start to finish |
|---|---|---|
| 2 days 14 hours 28 min. | 2 hours | 2 days 16 hours 28 min. |
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?
Step by step recipe
Stage 1 - 14 hours
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).
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.
Wrap the liver quite tightly in the cloth or gauze and tie it up with string.
Stage 3 - 1 min.
Take a fairly large pot (terrine) and put approximately 1 cm of salt in the bottom.
Stage 4 - 1 min.
Place the liver on this bed of salt.
Stage 5 - 3 min.
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
At the end of this time, remove the liver from the salt.
Stage 7 - 3 min.
Then take off the cloth or gauze.
Stage 8 - 2 hours
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.
Place in pot (terrine).
Stage 10 - 5 min.
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".
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
How much will it cost?
- For 1 foie gras : 22.69 €
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, French bean salad with vinaigrette , Pickled gherkins, How to cook pasta properly, How to prepare broccoli, ... All |
| Goose fat: You can check-out other recipes which use it, like for example: Röstis, Sarladaise potatoes, Express sauerkraut, Chicken breasts with tarragon, Röstis, ... All |
| Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Pâté de campagne, Terrine of foie gras, Stuffed prunes, Chilli langoustines, Rabbit terrine, ... All |
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