Ingredients
- 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.)
Description
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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