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.
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