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Ingredients

• 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.)

Description

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

Food Network