Salt-Cured Whole Foie Gras

Foie Gras Salé

Preparation info

  • Makes enough for

    6

    Generous First-Course Servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I first discovered a version of this dish in Alice Waters’s charming Chez Panisse Café Cookbook, which includes a recipe for an arugula salad with cured foie gras shaved over it. The curing technique produces delicious foie gras with a somewhat lighter consistency than foie gras that’s been cooked in a terrine. While Alice serves her cured liver in a salad, I like to slice it and smear it on crunchy slices of toasted French bread as I would Terrine of Foie