Ingredients
- 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.)
Directions
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.
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By defig
on November 20, 2011
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This recipe produces a very subtle spice flavor that might not be to the liking of everyone, but I think it is DIVINE. It is also much easier than many of the recipes for Torchons that involve soaking, etc. I made this 3 years ago and went crazy trying to find the recipe again so that I could make it this year. I haven't any other recipe that is similar, so I was relieved that it is still available online. It's a keeper.
By bsavage_2447585
Houston, TX
on September 26, 2006
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Rican apparently doesn't have enough to worry about in life and has decided to use a recipe review as his own personal platform to try to denounce something he is sadly misinformed about. Go away and take your misery with you! The rest of us want to enjoy foie gras.
By omni562001_5425193
Charleston, WV
on April 28, 2006
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It was great! I love foie gras, but this was a new level of awesomeness! And I can tell the who voted one star ae just stupid, they were going to die anyway, so why care? Thanks Emeril! Can't wait to see more foie gras recipes!
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