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.
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