Description
Foie gras made whole duck "my cuit"
Presentation suggestion
Cut with a knife previously heated in water. It is served with lettuce, toast and as a quality accompaniment in multiple dishes. It is usually accompanied by aging wines and also dry sherry
Tasting note
Foie Gras is one of the most exquisite dishes of the world cuisine. The main characteristic of the "mi cuit" is that with its special cooking, it does not lose just the natural fat and retains all its special flavor and quality. Its unctuous texture is a little firmer than that of raw foie gras.
Pâtés
6 slices of Cuit’s duck foie gras medallion
6 slices toasted bread loaf (round shape)
6 tablespoons of rissoto
Ham shavings
Ingredients for rissoto
200 gr. Rice pump
50 gr. Of dehydrated mushrooms (ceps)
1 spring onion or leek
Oil
Chicken soup
Salt
50-75 gr. Of parmesan cheese
1 Arrange the toasted bread slices in a pan
2 Place a spoonful of rissoto on slice of bread
3 Place a slice of Foie Cuit’s Medallion on the rissoto layer
4 Decorate with ham shavings
Preparing for rissoto
1 Hydrate the mushrooms for half an hour.
Meanwhile, cut the scallion into julienne and sauté in a low (low) saucepan over medium heat.
2 Add the rice and sauté together with the onion stirring until it starts to transparent.
3 Add the ceps and hot broth, stirring constantly. The technique of the rissotto is based precisely on this, add the broth little by little to be submerged and remove the rice, to control the cooking and the evolution of the broth.
4 Finally, add Parmesan cheese, remove and remove from heat. let stand a few minutes before serving
Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.
Roasted meats Pâtés Exclusive cold meats Duck Mousse Duck foie gras delicatessenCHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84
E-mail: ventas@cuits.com