Duck foie medallion

Description Intense duck block foie gras in bar format

Presentation suggestion Cut into slices and ready to assemble the most delicious bocaditos, canapes or tapas

Tasting note The intense and very old flavor of the natural duck foie gras

Other products

Black pepper pâté Ref. 310811

Duck mousse with plums and apricots Ref. 311644

Roasted beef Ref. 355007

Duck foie gras gourmet Ref. 311431

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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 ………..