1,570 easy and fully explained recipes, with +66K photos and 78 videos

Foie gras cured in salt

Name: Foie gras cured in salt
Prep time: 64 h 28 min
Total time: 64 h 28 min
Yield: 1 foie gras
Cuisine: French
Ingredients: 1 raw foie gras (weight about 500 g); 2 g pepper; 1 pinch grated nutmeg; 1 pinch "Quatre-épices" spice blend; ½ teaspoon caster sugar; 2 tablespoons Port; 2 tablespoons Brandy (Cognac or Armagnac); 2 tablespoons Sherry; 1 kg coarse salt; 200 g goose fat

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)738696

Duration

2 days 16 hours 30 min.

Difficulty

Easy

Last modified on: December 23^th 2017

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 2 days 14 hours 30 min.

Resting 2 hours

When should you start or finish this recipe?

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).

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".

Keeping: Some days in the fridge.

Source: Home made.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	1 g RDI=0 %	23 g RDI=33 %	239 kcal RDI=12 %	1,004 kJ RDI=12 %
Whole recipe	60 g RDI=92 %	20 g RDI=8 %	429 g RDI=588 %	4,302 kcal RDI=215 %	18,015 kJ RDI=215 %