Foie gras recipe: duck foie gras cured in kosher salt

Prepare 6-8 ounces of deveined foie gras.

Wrap the foie gras tightly in a 10-inch by 12-inch piece of cheesecloth.

Let the foie gras sit at room temperature for about 2 hours to soften.

Twist the ends of the cheesecloth and tie them with a small piece of cheesecloth.

In a container, add about 2 pounds of kosher salt to cover the bottom.

Place the wrapped foie gras into the salt and cover it completely with more salt.

Refrigerate the foie gras for 24 hours.

After 24 hours, break up the salt to ensure the foie gras is fully covered and leave it for another 24 hours.

Equipment Needed

Allergens