Salt Cured Foie Gras
Appetizers
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Cook Time
8 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
This salt cured foie gras is a real delicacy, perfect for the holiday season or an appetizer worthy of the name. The salt preservation technique, although requiring a little patience, offers an incomparably melting texture and delicate taste. I particularly like to use Noirmoutier salt for its subtle fragrance that enhances the foie gras. It's a dish that always impresses my guests and is easily prepared with the Thermomix®. Feel free to accompany it with grilled country bread and a glass of sweet wine for optimal tasting. A real delight!
Ingredients (5 ingredients)
-
700 g Fresh foie gras
-
1 g Fleur de sel
-
500 g Coarse salt
-
5 tsp Five peppercorn pepper
-
1 cl Chestnut(s) alcohol
Preparation (7 steps)
Foie gras preparation
Take a fresh foie gras of about 700g. Devein it gently by hand. This step is crucial to obtain a melting texture.
Initial seasoning
In the Thermomix bowl, mix 1 g of fleur de sel and 5 peppercorns. Mix 5 Sek./Stufe 8 to obtain a homogeneous mixture. Sprinkle this mixture on the deveined foie gras.
Reconstitution and final seasoning
Reconstitute the foie gras and season it again with the fleur de sel and pepper mixture. Then add 1 cl of chestnut alcohol.
Terrine preparation
Surround the foie gras with a strip of gauze. In a terrine, place a layer of Noirmoutier coarse salt (about 500g). Place the wrapped foie gras in the terrine and cover it completely with coarse salt.
Refrigeration
Place the terrine in the refrigerator for 7h30 (450 minutes). Adjust the time according to your texture preference.
Final rest
Take the terrine out of the refrigerator and remove the foie gras from the salt. Place it back in the refrigerator and let it rest for at least 30 minutes.
Service
Remove the gauze to serve. Cut beautiful slices of foie gras and enjoy.
Finished cooking? Great! 🎉
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Created by
Marie Chevalier
3
Rezepte
0
Kochbücher
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