When to use this foie gras mix?
Explore the delicate flavours of this mix
The flavours of this spice blend will delight all your festive dishes! Sprinkle it over your foie gras before serving or add it to your recipes. This foie gras mix will add a subtle hint to your dishes.
How to get the best from your foie gras mix?
Our recipe ideas for this foie gras mix:
· Foie gras flavoured whipped cream: add 1 teaspoon of foie gras mix to 20 cl of cream and whip or mix in a whipped cream dispenser.
· Foie gras crème brûlée: add 1 teaspoon of foie gras mix to your cream mixture.
· Home-made foie gras: add 2 teaspoons of foie gras mix to your raw deveined foie gras.
· Beef tournedos Rossini: sprinkle 2 pinches of foie gras mix over your beef tournedos at the end of the cooking just before serving.
· Foie gras samosas: sprinkle a small pinch of the mix inside the samosa before folding.
· Foie gras and mango tartelettes: pan-fry your disks of foie gras, sprinkle with foie gras mix and layer with mango for a fancy tartelette.
· Foie gras macarons: add 2 teaspoons of the mix to your foie gras before whipping the cream.
Home-made foie gras
1 lobe foie gras;
1 glass cognac;
2 teaspoons foie gras mix.
Devein your lobe of foie gras and sprinkle over two teaspoons of foie gras mix.
Splash over with cognac and roll up tightly in cling film.
Place in the fridge for at least 3 hours then 1 hour at room temperature.
Remove the clingfilm, place in a dish and cook at a low heat in the oven at 110°C until the foie gras starts to melt. Then remove from the oven and put the pieces of foie gras in the terrine.
Chill in the fridge for 4 to 8 days and then savour this delightful terrine on grilled canapés.
The utmost festive mix
This unique recipe releases flavours of duck and will enchant your home-made foie gras. Its notes of clove, cinnamon and nutmeg will add a spicy flavour to your festive dishes.
Your foes gras terrines will be a success every time with this mix!
The essential foie gras mix
Foie gras can be eaten all sorts of ways but the key is the seasoning! Sprinkle this subtle mix directly over your foie gras canapés or amaze all your guests by making your very own home-made foie gras terrine.
This foie gras mix is made from brown sugar, fleur de sel, black pepper, allspice and pink peppercorns.
The allspice used in this mix is from the West Indies and Central America and is mainly grown in Jamaica. It is the fruit of myrtle-pepper, which is a tropical tree that can grow as tall as 9 metres high. The fruit is picked before fully ripe and left out to dry in the sun until it turns a reddish brown colour.
It is called allspice because it releases aromas of pepper, cinnamon, nutmeg and clove.
This foie gras mix will enhance your foie gras terrines, pan-fried foie gras or duck breasts with unique aromas.
Where does foie gras mix come from?
Foie gras, French cultural heritage
Foie gras dates back to Ancient times, as far back as 2500 B.C.. The Egyptians force fed their geese and ducks to obtain extra tasty and tender meat. During the Roman Empire force feeding became more widespread and birds were fed specific foods to give their flesh distinctive aromas, for example dried figs produced the famous “fig livers” that Homer and Horatio wrote of. “Figuigers” which is duck stuffed with foie gras and figs is still a speciality of the Gers region in South-western France today. However, over the centuries spices were not actually used in foie gras and it was not until the 16th century that the Jews living in the Alsace region created a blend of spices which they used to make foie gras. The ingredients of this mix included coriander, nutmeg and clove.
|Ingredients||fleur de sel, brown sugar, black pepper, allspice, pink peppercorn.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|