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.
571 K 3.8/5 (107 reviews)
2 days 16 hours 30 min.
Easy
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
Change these quantities to make:
Change measures:
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 : $26.60
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: French bean salad with vinaigrette , How to prepare broccoli, Stock-pot fish , How to prepare white beans, Pickled gherkins, ... See them all 16
Goose fat
Like these other recipes: Sarladaise potatoes, Röstis, Chicken breasts with tarragon, Express sauerkraut, Hotpot my grandmother's way , ... See them all 15
Pepper
Like these other recipes: Bread with Tomato , Sorrel omelette, Super-green, super-thrifty soup, Du Barry soup, Bolognaise lasagne, ... See them all 632
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018271 K 24.7 5 hours 30 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.06 M4.5 7 min.
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.October 13th 2010271 K5 30 min.
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.December 6th 2015427 K4.8 35 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.October 3rd 2019451 K 24.5 6 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
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.