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Foie gras cured in salt is easy and delicious

Salt Cured Foie Gras

For quite some time I have been meaning to prepare foie gras cured in salt.  I finally took about 8 ounces of deveined foie gras, rolled it up in cheesecloth, and buried in in kosher salt and placed in the refrigerator for 48 hours.  The result was amazing. With nothing but Grade A foie gras and kosher salt, this is a quick and incredibly easy way to enjoy foie gras.

One of the nice things about this preparation method is that there is no lost product as a result of rendered fat.  Since the foie gras is not cooked; only cured in salt, the yield is extremely high.  The only loss is the veins which are removed prior to rolling the foie gras in cheesecloth!

The final product, once the 48 curing process was complete, was an extremely creamy, deliciously flavored “torchon” shaped cylinder of foie gras.  The taste reminded me of a foie gras dish I had in Sarlat, France.  The restaurant called it foie gras carpacio and it was laced with a subtle tea flavor.

Once I tasted the salt cured foie gras, and remembered the similarity to the incredible foie gras carpacio, I realized that I could easily add some additional flavors and achieve a very interesting result.  Foie gras cured in lavender sea salt comes to mind.  Or, perhaps I would try to duplicate the foie gras carpacio by adding tea leaves to the kosher salt.  The options are endless.

If you decide to try this, please let me know what you discover!

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