How to Use the Foie Gras Spice Blend?

This 80 g spice blend is the key ingredient for elevating your culinary creations to the level of a masterpiece. Its expertly balanced blend of intense and nuanced flavors guarantees the success of your most ambitious preparations. Whether delicately sprinkled over your toast or mixed into your creations, it adds aromatic finesse that enhances without overpowering.

This spice blend enhances all your duck preparations including: foie gras for terrines, pan-seared foie gras, Semi-Cooked foie gras, duck breasts, and duck tenderloins. Its aromatic profile reveals and enhances the natural qualities of each piece, transforming your creations into true expressions of exceptional gastronomy.

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

Enrich a delicious foie gras whipped cream by incorporating one teaspoon, or flavor a foie gras crème brûlée before blending it until smooth.

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

Composition of the Foie Gras Spice Blend

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 toast or in your homemade terrines. Precisely measured, it ensures the success of your festive preparations with elegance and refinement.

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

Where Do Foie Gras Spice Blends Come From?

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

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

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

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