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Ingredientes
- 1 x lobe Grade A foie gras veins and
- impurities removed
- 4 c. Kosher salt
- 1 c. sugar
- 1 Tbsp. grnd nutmeg
- 1 Tbsp. allspice
- 2 Tbsp. cinnamon
- 11/2 tsp grnd ginger
- 1 tsp grnd cloves
- Crisped toast points for serving
- Onion marmalade or possibly berry compote for garnish
- (or possibly peach, apricot preserves etc.)
Direcciones
- Allow the foie gras to sit at room temperature for 30 min. 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 which it forms a tight cylinder or possibly log. Continue rolling the foie gras in the cheesecloth till 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 mix into a loaf pan or possibly 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 chill 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.
- This recipe yields 10 to 12 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113177mg | 4716% |
| Potassium 102mg | 3% |
| Total Carbs 57.15g | 15% |
| Dietary Fiber 3.2g | 11% |
| Sugars 50.63g | 34% |
| Protein 0.61g | 1% |
