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.
572 K 3.8/5 (107 reviews)
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Last modified on: December 23th 2017
For 1 foie gras, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 2 days 14 hours 30 min.
Resting: 2 hours
All in all: 2 days 16 hours 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 14 hours
Foie gras cured in salt
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
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
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
Place the liver on this bed of salt.

Stage 5 - 3 min.
Foie gras cured in salt
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
At the end of this time, remove the liver from the salt.

Stage 7 - 3 min.
Foie gras cured in salt
Then take off the cloth or gauze.

Stage 8 - 2 hours
Foie gras cured in salt
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
Place in pot (terrine).

Stage 10 - 5 min.
Foie gras cured in salt
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".
Keeping: Some days in the fridge.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %20 RDI=2 %430 RDI=70 %4,300 RDI=220 %18,020 RDI: 220 %
Per 100 g3 RDI=1 %1 RDI=0 %20 RDI=4 %240 RDI=10 %1,000 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 foie gras : 22.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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