So easy to prepare, this recipe allows you to preserve all the flavours and epicurean qualities of foie gras.
Baking often leads to significant melting down of the foie gras, a loss that can be avoided by curing it in salt. From a culinary perspective, curing the foie gras preserves more of its taste in comparison to full cooking, and lends itself to many flavour combinations, notably sweet and savoury.
Place the deveined liver in a shallow dish. Spread open the lobes, then season all surfaces with fine salt, pepper, sugar and quatre épices. Pour the alcohol of your choice onto the plate and rub it well into the liver. Put the lobes back together again, remove it from the dish and wrap it tightly in two layers of cheesecloth.
On another shallow dish, place the wrapped liver between two layers of coarse salt. Refrigerate for 17 hours.
Take the liver out of the salt and remove the cheesecloth. Sprinkle the liver with pepper, roll it in cling film, and then place it in the refrigerator for 24 hours.
Serve slices of your foie gras with melba toasts, slices of wholemeal bread, rye bread or even gingerbread. Salt-cured foie gras goes perfectly with sweet-savoury combinations. Onion confit is a classic accompaniment, along with an assortment of chutneys made of figs or tropical fruits. Fresh fruit, such as in-season apples and pears, also pairs very nicely with foie gras.
As for what to drink, salt-cured foie gras offers enormous freedom. You could go festive with champagne, or highlight the smoothness of the foie gras and its accompaniments with a sweet wine such as Sauternes. Some prefer to avoid mellow wines for starters and prefer a dry or semi-dry white like a Gewürztraminer. Finally, you could serve your foie gras with the same alcohol that you used in its preparation – port, cognac, Armagnac, Pineau de Charentes – all of which are perfect as an apéritif.
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Collection
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