Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.
Cooks' note:
Spice blend keeps in an airtight container 6 months.
Recipe information
Total Time
5 min
Yield
Makes about 2 tablespoons
Ingredients
1 tablespoon white pepper
Rounded 1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon grated nutmeg
Preparation
Stir together all spices.
