The success of a foie gras depends on the seasoning! You can sprinkle this subtle mix directly onto your foie gras before serving or use it when preparing your very own home-made foie gras terrine – try our easy-to-follow recipe!
A guaranteed success every time:
Remove the nerves from the foie gras then add 2 teaspoons of this mix. Splash over with cognac. Roll up in cling film and place in the fridge for 3 hours, then 1 hour at room temperature. Put the foie gras on a dish and place in a pre-heated oven (110°C). Check every 5 minutes. When the foie gras starts to melt, remove it from the oven and place in a terrine dish. Leave it in the fridge for 4 to 8 days… then enjoy! You can also sprinkle this mix over your foie gras just before serving or on duck breast.
|Shelf life||5 years|
|Ingredient||Brown cane sugar, fleur de sel, white pepper, black pepper, allspice berries, pink peppercorn.|