Ref. 355020

Duck confit

Description Slowly baked duck confit

Presentation suggestion To serve it can be accompanied with boiled potatoes, roasted or fried, but you can not miss a good apple sauce, flavored with spices such as cinnamon, cloves and star anise

Tasting note Concentrated flavor dish and meat of fibrous texture, a whole delicatessen for the palate

Formats For large kitchens / hotel and deli / delicatessen.

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Pork loin paupiette Ref. 333302

Duck confit Ref. 355020

Chicken with garlic and olive oil pâté Ref. 311661

Pork loin and plums roulade Ref. 370022

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

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.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..