Delicious block foie gras duck in bar format ideal for cutting into medallions
Served as a starter with toast or a salad, it has a nice cut where the medallions contrast visibly
Tasting note The intense and very old flavor of the natural duck foie gras
1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..
CHARCUTERÍA Y COCINADOS, S.A.
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17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84