Makes about 2 tablespoons
- Active time:5 min
- Start to finish:5 min
September 2008
Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.
-
1
tablespoon
white pepper
-
Rounded 1/4 teaspoon ground cloves
-
1
teaspoon
ground ginger
-
1
teaspoon
grated nutmeg
Cooks’ notes: - Spice blend keeps in an airtight container 6 months.
- We’ve also got a web-exclusive recipe using the leftover quatre épices.
