This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
583 K 3.8/5 (107 reviews)
2 days 16 hours 30 min.
Easy
22.70 €
1 foie gras
10 IngredientsLast 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
Times for this recipe
Preparation: 2 days 14 hours 30 min.
Resting: 2 hours
All in all: 2 days 16 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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".
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 recipe | 60 RDI=20 % | 20 RDI=2 % | 430 RDI=70 % | 4,300 RDI=220 % | 18,020 RDI: 220 % |
| Per 100 g | 3 RDI=1 % | 1 RDI=0 % | 20 RDI=4 % | 240 RDI=10 % | 1,000 RDI: 10 % |
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)
Coarse salt
Like these other recipes: Fish in a salt crust, Potted meat (rillettes), Mackerel rillettes, French bean salad with vinaigrette , Salmon marinated like herring, ... See them all 16
Goose fat
Like these other recipes: Icelandic-style fish and vegetable pie, Seafood sauerkraut, Sarladaise potatoes, Röstis, Breton leek and mushroom tart, ... See them all 15
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020341 K5 2 hours 25 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018391 K3.8 3 hours 20 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different. October 24th 20171.11 M 364.7 5 hours 6 min.
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould. September 10th 2018293 K3.8 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 11 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.