Ref. 342801

Sliced cured magret

Description Sliced Cured magret of duck

Presentation suggestion The selected piece of the magret, dried naturally and slowly cured to distill its best essences. A small treasure trove of haute cuisine at your fingertips and ready to savor. You only need to breathe a few minutes to savor it in its maximum splendor.

Tasting note Experts say it should be tasted all alone, as appetizer, as a first course, with a simple toast and extra virgin olive oil

Formats About 50gr. of sliced duck magret

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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 ………..