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.
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 €
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: Pickled gherkins, How to prepare broccoli, Gravlax, Roast potatoes "à la provençale", How to cook pasta properly, ... See them all 16
Goose fat
Like these other recipes: Chicken with rice and leeks, Hotpot my grandmother's way , Icelandic-style fish and vegetable pie, Chicken breasts with tarragon, Chicken pie, ... See them all 15
Pepper
Like these other recipes: Sausage rougail, Crispy smoked salmon and herb rolls, Seven-hour lamb, Hamburgers, Sardine and potato gratin, ... See them all 649
Port
Like these other recipes: Paté en croute (terrine in a pie crust), Lobster Thermidor, Pâté de campagne, Melon with port sorbet, Melon with port sorbet, ... See them all 9
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese. September 16th 2024243 K3.8 2 hours 1 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better. February 20th 2019109 K4.4 1 hour 7 min.
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it. March 30th 202247 K 15 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 20171.23 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.