Ref. 333103

Pheasant stuffed with foie gras

Description Boneless pheasant preserving all its meats and filling of the most select foie gras of duck to the truffle

Presentation suggestion In all appetizers, buffets, entrees or sandwichs. It will not fail you. The limit is your imagination

Tasting note The soft and light flesh of the pheasant and the magical texture of the best foie gras, simply sublime

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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 ………..