Spices mixes Back
Duck meat can be seasoned with many spices such as cardamom, ginger, coriander, green anise and red pepper, which you will find in this very fresh and richly flavored mixture.
Spices mix created, assembled and packaged in France by Le Comptoir des poivres.
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Keep in mind these spices will release their flavors during cooking.
Tips for use :
Our recommendation for this delicately spiced maple syrup blend is to use it alone or lightly topped with honey.
All you have to do is to incise the skin of your duck breast and season it generously.
Then, wrap the duck breast and let it rest in the refrigerator for 2 hours.
The cooking will start at high heat, on the skin, to caramelize and color it (6 minutes), then 4 minutes on the flesh side.
Then, remove from heat and cover with aluminum foil and let rest for 10 minutes.
Tasting the crispy skin is then a real treat, with very citrus notes caused by cardamom and green anise (notes of lemon, lemongrass, orange peel), the whole on a final slightly raised by the ginger.
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