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.
577 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: Gravlax, How to prepare spinach, How to prepare white beans, Potted meat (rillettes), Pickled gherkins, ... See them all 16
Goose fat
Like these other recipes: Breton leek and mushroom tart, Avengers' potatoes, Express sauerkraut, Sarladaise potatoes, Cassoulet, ... See them all 15
Port
Like these other recipes: Foie gras ballotine, Paté en croute (terrine in a pie crust), Terrine of foie gras, Crème de foie gras, Pâté de campagne, ... See them all 9
Brandy (Cognac or Armagnac)
Like these other recipes: Cocktail sauce, Coq au vin, Foie gras ballotine, Pâté de campagne, Crème de foie gras, ... See them all 14
Other recipes you may also like
Basic cake batter - the French way
The cake is one of the classic cakes of the pastry world (The frenchs call them "journey cake"), and there are many ways to make it. Here's a new basic recipe for its dough, into which you can then add the flavors (pistachio, lemon, chocolate, etc.) and ingredients (dried fruit, fresh fruit, etc.) of your choice. September 7th 202562 K 20 min.
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish! April 7th 202145 K 1 hour 15 min.
Paris flan filling
This is how to prepare the custard filling for a classic Parisian "flan". This is not the whole recipe, just the filling mixture, which can be used in lots of other flan-style recipes on this site. February 25th 202384 K5 45 min.
Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired by old rural ways of cooking, where meat was cooked for a long time wrapped in hay that had been freshly gathered in. October 13th 202137 K 4 hours 25 min.
Black sesame flan
Here's a very original flan recipe: the addition of black sesame paste to the mixture gives it an amazing taste and color. July 30th 202343 K 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.