Preparation

1. Preparation: 20 min
   Rest: 12h + 24h
   Start preparation the day before. If using fresh foie gras, spread out the lobe and de-vein it with a small, sharp knife and tweezers. If you're using frozen foie gras, thaw the de-veined lobe in the fridge for 12h, before soaking for 15-20 min in whole milk at room temperature.

2. Prepare the desired fragrance. For the Asian blend, heat the Szechuan peppercorns in a grease-free pan before grinding them in a coffee grinder or mortar; for the other blends, simply grind the spices.

3. Drain the foie gras and pat dry with paper towels. Sprinkle with desired spice blend, then moisten with alcohol. Wrap the foie gras in muslin or gauze.
   

4. Put a layer of coarse salt in a cake tin or terrine and place the foie gras in its mousseline. Cover with the remaining coarse salt. Leave to rest in the fridge for 24 hours.

5. On the same day, wash the jars with hot water, rinse and dry. Remove the foie gras cooked in the melted salt. Fill the 4 jars with the foie gras pieces, seal and freeze. They will keep in the freezer for 1 month.

6. Don't worry, the foie gras will be just the right amount of salt!