Ref. 310305

Duck mousse

Description Light duck foie gras mousse

Presentation suggestion Ideal to build a wide battery of amazing canapés with caviar, pickles, egg yarn and a thousand combinations to reach your creativity. Simply as cold entree with very fine biscottes is sublime

Tasting note The intense and ancient taste of duck foie gras presented in a light and fluffy mousse texture

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Duck mousse with fig bits Ref. 311641

Chicken breast stuffed with bacon and cheese Ref. 355417

Duck foie gras “micuit” Ref. 360002

Fine herbs pâté Ref. 310302

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Luxury skewers

Exclusive cold meats

Ingredients

1 slice of 1 cm. Of Cuticle’s Egg Galantine Thickness
1 slice of 1 cm. Of thickness of Galantina Jardinera Cuit’s
1 bunch of chives
Chopsticks
Long Vase or Vase

Preparation

1 Cut the slice of galantina of egg in dice of 1cm and form a skewer with 5 dice
2 Cut the slice of galantina jardinera in the form of a triangle and form a skewer with 5 pieces
3 Tying 3 leaves of chives to the stick of the skewer

Presentation:
Place the skewers in a long glass or vase and we have ready the most appetizing bouquet of our appetizer