Individual pack of duck confit cooked slowly in the oven.
To serve it can be accompanied with boiled, roasted or fried potatoes, but you can not miss a good apple sauce, flavored with spices such as cinnamon, cloves and star anise.
Concentrated flavor dish and meat with a fibrous texture, a delight for the palate.
For large kitchens / hotel and deli / 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