Aromatic confit salt

Aromatic confit salt

By
From
Becasse
Makes
110 g
Photographer
Steve Brown

This is a wonderfully aromatic salt that we use to rub on the legs of poultry and game birds before making a confit.

Ingredients

Quantity Ingredient
100g wet salt, (see note)
1/2 cinnamon stick
2 garlic cloves
4 sprigs thyme
1 sprig rosemary
1 small bay leaf
1 star anise
2 white peppercorns
4 coriander seeds

Method

  1. 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.

Note

  • 'Wet salt' is salt that's harvested while the concentrated, salty-sweet brine is still present in the crystals. When stockpiled, the salt dries and is leached, resulting in an intensified flavour in the salt crystals themselves. This occurs as a natural progression when the wet salt is exposed to the atmosphere. Because the wet salt is bulldozed into piles before it is completely dry (other salts are dried beforehand), it has a strong, salty flavour. At Bécasse I use wet salt for marinades as the moisture in the salt carries flavours further. The wet salt crystals are delicate and have similar flavours to fleur de sel and pink salt; fresh without being too strong.
Tags:
restaurant
Becasse
Justin
North
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