Gold bonbon, duck mousse stuffed with figs

Ref. 311211

Gold bonbon, duck mousse stuffed with figs

Description Light foie gras duck mousse stuffed with figs in chocolate

Presentation suggestion It is preferably served at the beginning of the meal, cold, in slices, with or without aspic to be eaten with lightly toasted peasant bread or brioche

Tasting note A symphony of contrasts between the softness, creaminess and the salty touch of the best foie, with the fabulous taste of the figs

Formats For deli and delicatessen

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Duck mousse with apple Ref. 310222

Duck mousse Ref. 311605

Duck confit Ref. 355020

Chicken Breast Dice Ref. 355102

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.