How to use the spice blend for foie gras?

This 80 g spice blend is the key ingredient to elevate your culinary creations to the level of masterpieces. Its carefully balanced mix of intense and nuanced flavors guarantees the success of your most ambitious preparations. Whether delicately sprinkled on your toasts or mixed into your recipes, it brings an aromatic finesse that enhances without overshadowing.

This spice blend enhances all your duck dishes: foie gras for terrine, pan-seared foie gras, half-cooked foie gras, duck breasts and strips. Its aromatic profile reveals and enhances the natural qualities of each piece, turning your creations into true exceptional gastronomic expressions.

Enhance your homemade foie gras by sprinkling two teaspoons over the deveined lobe, or crown a Rossini beef fillet with a few pinches at the end of cooking.

Enrich a creamy whipped cream with foie gras by adding a teaspoon, or scent a foie gras crème brûlée before blending it evenly.

This blend also enhances your samosas, mango-foie gras tartlets, and gourmet foie gras macarons. Precise dosing and guaranteed results for every gastronomic creation.

Composition of the spice blend for foie gras

A good seasoning transforms your foie gras into a true masterpiece. This blend of brown sugar, fleur de sel, black pepper, allspice, and pink peppercorns is easy to use on your toasts or in your homemade terrines. Precisely measured, it ensures the success of your festive preparations with elegance and refinement.

Allspice, a key ingredient of this blend, comes from the allspice tree grown in the West Indies and Jamaica. Harvested before ripening and sun-dried, it develops a distinctive reddish-brown hue. Nicknamed “all spice,” it combines the flavors of pepper, cinnamon, nutmeg, and clove, bringing an incomparable aromatic richness to your foie gras.

Where do the spice blends for foie gras come from?

This spice blend is part of a prestigious culinary tradition dating back to the 16th century. The Jewish communities of Alsace then created spice mixes specifically intended for preparing foie gras, combining coriander, nutmeg, and clove. This centuries-old gastronomic heritage continues in every use of this blend, perpetuating the excellence of an ancestral culinary practice.

Ingredients: fleur de sel, brown sugar, black pepper, allspice, pink peppercorn. Possible traces of allergens: celery, sesame, mustard, tree nuts.

NRV Energy for 100 g: 838 kJ / 200 kcal
NRV Fat: 1 g
Of which saturated fat: 0.1 g
NRV Carbohydrates: 47.3 g
Of which sugars: 35.4 g
NRV Protein: 1.8 g
NRV Salt: 35 g

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