Ref. 355020

Duck confit

Description Slowly baked duck confit

Presentation suggestion To serve it can be accompanied with boiled potatoes, roasted or fried, but you can not miss a good apple sauce, flavored with spices such as cinnamon, cloves and star anise

Tasting note Concentrated flavor dish and meat of fibrous texture, a whole delight for the palate

Formats For large kitchens / hotel and deli / delicatessen.

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Duck foie with almonds praliné Ref. 311251

Cranberries pâté Ref. 310511

Pork loin and plums roulade Ref. 370022

Campagnar pâté Ref. 310300

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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