Alain"s Cured Foie Gras Recipe


  • 1 x lobe Grade A foie gras veins and
  • impurities removed
  • 4 c. Kosher salt
  • 1 c. sugar
  • 1 Tbsp. grnd nutmeg
  • 1 Tbsp. allspice
  • 2 Tbsp. cinnamon
  • 11/2 tsp grnd ginger
  • 1 tsp grnd cloves
  • Crisped toast points for serving
  • Onion marmalade or possibly berry compote for garnish
  • (or possibly peach, apricot preserves etc.)


Allow The Foie Gras To Sit At Room Temperature For 30 Min. Combine The Spices In A Mixing Bowl And Set Aside. Place A Piece Of Cheesecloth On A Flat Work Surface, And Place The…

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