Volumes and net weights: 50ml/40g/1.41oz Tips for use: This mixture is to be used in the cooked preparation of poultry foie gras. Either to make your homemade foie gras, or for a pan-fried foie gras. In the case of pan-fried foie gras, simply sprinkle a teaspoon of the spice mixture on each side without any fat. Go back and forth over high heat, when the foie gras is colored, serve immediately with a little Maldon salt or Murray River salt. Ingredients and allergens: Jamaican pepper, red long pepper, red pepper, paprika, cinnamon, turmeric, green cardamom, cloves and ginger. Find our recipes and tips for use on our site.