Ref. 360001

Duck foie gras duo pack

Description Block of light foie gras of duck in medallions

Presentation suggestion Served as a starter with a toast or a salad, it has a nice cut where the medallions contrast visibly

Tasting note The intense and very old flavor of the duck foie gras presented in a practical pad

Other products

Duck confit Ref. 355020

Duck mousse with apple Ref. 310222

Sliced cured magret Ref. 342801

Campagnar pâté Ref. 310300

See more products

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 ………..