Ref. 311641

Duck mousse with fig bits

Description Light mousse of sliced foie gras of duck with pips of figs

Presentation suggestion It is preferably served at the beginning of the meal, cold, in slices, with or without aspic to be eaten with lightly toasted peasant bread or brioche

Tasting note A symphony of contrasts between the softness, creaminess and the salty touch of the best foie, with the fabulous taste of the figs

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Flat chicken breast Ref. 355010

Moulded duck Ref. 333803

Duck confit Ref. 355020

Pork loin and bacon roulade Ref. 370009

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.