Foie Gras Cured in Salt

Foie gras cured in salt is not that different from turning salmon into gravlax. Only an exceptional and very fresh liver should be used to prepare this dish. In San Francisco, I tasted one of chef Laurent Manrique’s brilliant innovations using Artisan foie gras: sea salt–cured foie gras and monkfish à la Basquaise with Serrano ham.

You serve these thin slices on grilled slices of hot country bread and the salt-cured liver simply melts onto it.

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