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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.
579 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 €
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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
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Goose fat
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Port
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Brandy (Cognac or Armagnac)
Like these other recipes: Cocktail sauce, Foie gras ballotine, Lobster Thermidor, Paté en croute (terrine in a pie crust), Terrine of foie gras, ... See them all 14
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