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.
521K 100 3.8
Last modified on: December 23th 2017
Keywords for this recipe:Foie grasUncookedRough saltFor 1 foie gras, you will need:
- 0
1 raw foie gras (weight about 500 g) - 1
2 g pepper - 2
1 pinch grated nutmeg - 3
1 pinch "Quatre-épices" spice blend - 4
½ teaspoon caster sugar - 5
2 tablespoons Port - 6
2 tablespoons Brandy (Cognac or Armagnac) - 7
2 tablespoons Sherry - 8
1 kg coarse salt - 9
200 g goose fat - Total weight: 1,795 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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".
Keeping
Some days in the fridge.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,303 Kcal or 18,016 Kj | 60 gr | 20 gr | 429 gr |
| 215 % | 23 % | 2 % | 65 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 240 Kcal or 1,005 Kj | 3 gr | 1 gr | 24 gr |
| 12 % | 1 % | <1 % | 4 % |
| Per foie gras | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,303 Kcal or 18,016 Kj | 60 gr | 20 gr | 429 gr |
| 215 % | 23 % | 2 % | 65 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, Mackerel rillettes, French bean salad with vinaigrette , How to cook pasta properly, Stock-pot fish , ... All |
 | Goose fat: You can check-out other recipes which use it, like for example: Express sauerkraut, Icelandic-style fish and vegetable pie, Chicken breasts with tarragon, Chicken pie, Breton leek and mushroom tart, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Rabbit terrine, Armagnac marzipan, Stuffed prunes, Pâté de campagne, Paté en croute (terrine in a pie crust), ... All |
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