Ref. 311644

Duck mousse with plums and apricots

Description Light duck foie gras sliced mousse with plums and prunes

Presentation suggestion With biscottes or any kind of fresh bread of the day, to taste in all its splendor. Magnificent aperitif with a cold punch or a glass of cava

Tasting note A symphony of contrasts between the softness, creaminess and the salty touch of the best foie, with the spicy sweetness of the plums and the magnificent dried apricots

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Chicken with garlic and olive oil pâté Ref. 311661

Cooked mince Ref.

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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 ………..