Salt and spice cured foie gras

Salt Cured Foie Gras

Yield: 6 servings

  • 1 lobe ‘Grade A’ duck foie gras, cleaned and rolled into a cloth
  • 1 teaspoon sel rose (pink salt)
  • ½ teaspoon sugar
  • 1 Tablespoon crushed black pepper
  • a combination of dry fragrant spices e.g. cinnamon sticks, cloves, bay leaf berries etc
  • 6 cups kosher salt

To prepare the salt cured foie gras, combine the kosher salt, sugar, dry spices, sel rose and black pepper. Season the outside of the foie gras and wrap it in several layers of cheese cloth, tying it at each end tightly. Submerge the cloth in an earthenware dish so the package is completely surrounded by the salt mixture. Refrigerate for 2 days. Shave pieces of foie gras off as thin as possible or slice thin rounds. Garnish foie gras with a simple salad and a sweetish confit e.g. red onion or fig .

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