Alain's Cured Foie Gras Recipe

Name: Alain's Cured Foie Gras
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.)

Servings: persons

1
Allow the foie gras to sit at room temperature for 30 minutes.
2
Combine the spices in a mixing bowl and set aside.
3
Place a piece of cheesecloth on a flat work surface, and place the foie gras in the center.
4
Gently roll the foie gras in 1 direction (as though using a rolling pin) so that it forms a tight cylinder or log.
5
Continue rolling the foie gras in the cheesecloth until it is as tightly furled as possible, about 1 1/2 to 2-inches in diameter, then twist and tie the ends with twine.
6
Pour a third of the spice mixture into a loaf pan or small casserole dish at least 3 inches in height.
7
Place the rolled foie gras in the spice bed and cover completely with the remaining spice cure.
8
Cover the foie gras tightly with plastic wrap and refrigerate for 3 days.
9
Remove the foie gras from the refrigerator, unwrap and thinly slice.
10
Serve the sliced foie gras atop toasted thinly sliced bread, with a dollop of something fruity on top.

214

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lobe Grade A foie gras, veins and impurities removed, 4 cups Kosher salt, 1 cup sugar, 1 tablespoon ground nutmeg, and more.

Yes, Alain's Cured Foie Gras falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alain's Cured Foie Gras

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions