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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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