Foie gras, Peppers and

Spices

Soak the foie gras for 1.5 hours in a pan of cold water. Pat dry with kitchen roll. Wrap it tightly in the gauze so that the salt does not come into direct contact with the foie gras.

Pour the coarse salt into a salad bowl. Combine the Peppers and Spices Mix, Young Ginger and Cassia Cinnamon and stir into the coarse salt.
Mix well to distribute the flavours evenly. Pour a bed of salt into the bottom of a shallow dish, place the foie gras on top and cover it completely with the rest of the salt. For the foie gras to cook properly, it must be completely covered with salt.

Place in the fridge for 10 hours (each 100g of foie gras takes 2 hours to cook). Once this time has elapsed, remove the foie gras from the salt, remove the gauze and brush off any excess salt.

Cover with cling film, then with aluminium foil to make it opaque, and chill for 24 hours. It can rest for up to 48 hours before serving.
Just before serving, sprinkle the slice of foie gras with a few grains of Mélange Poivres et Épices.

Tips: You can vary the flavour and choose different spices. You should use around 10g of ground spices for every 100g of salt. This varies according to the quality of the spices used!