Light duck foie gras mousse with blueberries.
Ideal to build a wide battery of amazing canapés with caviar, pickles, egg yarn and a thousand combinations to reach your creativity. Simply as cold entree with very fine biscottes is sublime.
The intense, old-fashioned flavor of duck foie gras presented in a light, fluffy mousse texture Cranberries give it color and a sparkling taste of forest fruits
For deli and delicatessen
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 slices of quince
1 Arrange the toasted bread slices in a pan
2 Place a slice of quince
3 Place a slice of Foie Cuit’s Medallion
4 Decorate with salt curse
CHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84