Alain's Cured Foie Gras
- 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.)
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.
Recipe courtesy Emeril Lagasse, 2000