2000s Recipes + Menus
Quatre Épices (French Four-Spice Blend)
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
-
Stir together all spices
Cooks’ notes:
- Spice blend keeps in an airtight container 6 months.
- We’ve also got a web-exclusive recipe using the leftover quatre épices.
- Keywords
- paul grimes,
- french,
- buy this make that,
- terrine,
- pate
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