Foie gras, Peppers and Spices
An original recipe for making your own foie gras, using our exceptional spices such as our Peppers and Spices Mix, Cinnamon and Ginger.
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Cooking tools:
- Kitchen scale
- Pan
- Paper towel
- Gauze
- Mixing bowl
- Spoon
- Dish
- Plastic wrap
- Aluminum foil
- Refrigerator
Ingredients
- 500g Raw unnerved foie gras
- 700g Coarse salt
- 30g Peppers and Spices Mix
- 10g Young Ginger Powder
- 15g Cassia Cinnamon Powder
- bought in a pharmacy A roll of gauze
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