100 g (3½ oz) wet salt
½ cinnamon stick
2 cloves garlic
4 sprigs thyme
1 sprig rosemary
1 small bay leaf
1 star anise
2 white peppercorns
4 coriander seeds
This is a wonderfully aromatic salt that we use to rub on the legs of poultry and game birds before making a confit.
Pound all ingredients together using a mortar and pestle to form a coarse, aromatic powder. Store in an airtight jar and refrigerate. Use within 2 weeks.
Makes around 110 g (33¾oz)
These recipes are examples of salt mixes commonly used at Bécasse, and are intended to show the versatility of the various salts. Each recipe is based on 100 grams (3¾ounces) of salt; the remaining ingredients can be adjusted to your palate. Each has a shelf life of two weeks when stored in the refrigerator in an airtight jar.