Foie gras cured in salt


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.
550K 107 3.8
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Last modified on: December 23th 2017

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For 1 foie gras, you will need:

Change these quantities to make: 1 foie gras 2 foies gras 3 foies gras
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
2 days 14 hours 28 min.2 hours2 days 16 hours 28 min.
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Step by step recipe


Stage 1 - 14 hours
Foie gras cured in salt
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.
Foie gras cured in salt
Wrap the liver quite tightly in the cloth or gauze and tie it up with string.

Stage 3 - 1 min.
Foie gras cured in salt
Take a fairly large pot (terrine) and put approximately 1 cm of salt in the bottom.

Stage 4 - 1 min.
Foie gras cured in salt
Place the liver on this bed of salt.

Stage 5 - 3 min.
Foie gras cured in salt
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
Foie gras cured in salt
At the end of this time, remove the liver from the salt.

Stage 7 - 3 min.
Foie gras cured in salt
Then take off the cloth or gauze.

Stage 8 - 2 hours
Foie gras cured in salt
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.
Foie gras cured in salt
Place in pot (terrine).

Stage 10 - 5 min.
Foie gras cured in salt
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,303 Kcal or 18,016 Kj60 gr20 gr429 gr
215 %23 %2 %65 %
Per 100 g
Energetic valueProteins CarbohydratesFats
240 Kcal or 1,005 Kj3 gr1 gr24 gr
12 %1 %<1 %4 %
Per foie gras
Energetic valueProteins CarbohydratesFats
4,303 Kcal or 18,016 Kj60 gr20 gr429 gr
215 %23 %2 %65 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 foie gras : 22.69 €

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 saltCoarse salt: You can get more informations, or check-out other recipes which use it, for example: How to prepare Jerusalem artichokes, Roast potatoes "à la provençale", Stock-pot fish , How to cook pasta properly, Fish in a salt crust, ... All
Goose fatGoose fat: You can check-out other recipes which use it, like for example: Röstis, Sausage mushroom and cheese crumble, Express sauerkraut, Chicken with rice and leeks, Hotpot my grandmother's way , ... All
Brandy (Cognac or Armagnac)Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Terrine of foie gras, Stuffed prunes, Rabbit terrine, Pâté de campagne, ... All
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