Aromatic Confit Salt

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.