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- 1 x 600 g lobe of foie gras (fresh or frozen with nerves removed)
- 1 kg Le Guérandais coarse grey Guérande sea salt
- 1 tsp Szechwan pepper
- 2 tbsps Armagnac
- 1 star anise
- 2 cloves
- 1 stick of cinnamon
- 1/2 tbsp ground ginger
- 10 black peppercorns
- 2 tbsps sweet or fortified white wine, Maury or Banyuls
- 5 juniper berries
- 10 black peppercorns
- 2 tbsps of Riesling Vendanges Tardives or a sweet dessert wine
Preparation time: 20 mins
Resting time: 12 hrs + 24 hrs
Start preparation the day before. If you are using fresh foie gras, spread out the lobe and remove the nerves with a fine pointed knife and tweezers. If you are using frozen foie gras, defrost the frozen lobe in the refrigerator for 12 hrs, then leave to soak 15 to 20 mins in full-cream milk at room temperature.
Prepare the scented salt of your choice. For the Asian salt, heat the Szechwan pepper in a pan without oil, then grind in a coffee grinder or mortar and pestle. For the other salts, simply grind the spices to form a powder.
Drain the foie gras and dry with kitchen paper. Sprinkle the foie gras with the scented salt of your choice then moisten with the wine or Armagnac. Wrap the foie gras in muslin or gauze.
Sprinkle a layer of coarse grey sea salt in a cake tin or terrine and place in the muslin-wrapped foie gras. Cover with the remaining coarse grey sea salt. Refrigerate for 24 hrs.
The following day, wash the small jars with very hot water, rinse and dry. Remove the foie gras, which will have been “cooked” by the now melted sea salt. Fill the four small jars with pieces of foie gras. Seal and freeze. The foie gras will keep up to 1 month in the freezer.
Don’t worry, the foie gras will be perfectly salted! These smaller portions make fine presents for the holidays!
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