Alain's Cured Foie Gras


  • 1 lobe Grade A foie gras, veins and impurities removed
  • 4 cups Kosher salt
  • 1 cup sugar
  • 1 tablespoon ground nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • Crisped toast points, for serving
  • Onion marmalade or berry compote, etc. for garnish (peach, apricot preserves etc.)


Food Network Invites You To Try This Alain's Cured Foie Gras Recipe From Emeril Lagasse.

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