Tasting: sweet, salty and spicy flavor. Use: remove the nerves from the foie gras and add 2 teaspoons of this mixture. Splash with cognac. Wrap in plastic wrap and place in the fridge for 3 hours, then 1 hour at room temperature. Put the foie gras in a platter and place in a preheated oven (110°C). Check every 5 minutes. When the foie gras starts to melt, remove it from the oven and place it in a terrine dish. Leave it in the fridge for 4 to 8 days... then enjoy! You can also sprinkle this mixture on your foie gras just before serving or on the duck breast. Format: 250 g. Origin: France. Ingredients: brown cane sugar, fleur de sel, white pepper, black pepper, allspice berries, pink peppercorns. Storage: in a cool, dry place, protected from light. Allergen: Allergen free. Date of consumption: 5 years. Nutritional information: no nutritional information. Color and shape: small multicolored grains.