Aromatic Confit Salt

1:11 am on 24 April 2007

Ingredients

Base – 100g wet salt

  • ½ Cinnamon quill
  • 2 Cloves garlic
  • 4 Sprigs thyme
  • 1 Sprig Rosemary 
  • ½ Bay leaf 
  • 1 Star anise
  • 2 Peppercorns
  • 4 Coriander seeds

Method

Pound together all ingredients in a mortar and pestle until crushed and aromatic

Uses – To marinate poultry and game legs before confit – refer to guinea fowl and pigeon chapters in Bécasse cookbook.
 

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