Features of "Alains Cured Foie Gras"

Serves: 10

Ingredients for "Alains Cured Foie Gras"
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1 x lobe Grade A foie gras veins and
Impurities removed
4 cup Kosher salt
1 cup sugar
1 tbl ground nutmeg
1 tbl allspice
2 tbl cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
Crisped toast points for serving
Onion marmalade or berry compote for garnish
(or peach, apricot preserves etc.)

Method of cooking "Alains Cured Foie Gras"

Allow the foie gras to sit at room temperature for 30 minutes. Combine the spices in a mixing bowl and set aside. Place a piece of cheesecloth on a flat work surface, and place the foie gras in the center. Gently roll the foie gras in 1 direction (as though using a rolling pin) so that it forms a tight cylinder or log. 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. Pour a third of the spice mixture into a loaf pan or small casserole dish at least 3 inches in height. Place the rolled foie gras in the spice bed and cover completely with the remaining spice cure. Cover the foie gras tightly with plastic wrap and refrigerate for 3 days. Remove the foie gras from the refrigerator, unwrap and thinly slice. Serve the sliced foie gras atop toasted thinly sliced bread, with a dollop of something fruity on top. This recipe yields 10 to 12 appetizer servings.