When to use this foie gras mix?
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.
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.
1 lobe foie gras;
1 glass cognac;
2 teaspoons foie
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
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?
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.
|fleur de sel, brown sugar, black pepper, allspice, pink peppercorn.
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.