Ref. 333206

Stuffed chicken “brasé”

Description Chicken stuffed with its own meat and smoked

Presentation suggestion In a healthy breakfast with fruit, coffee and toast. As an entree, with salad, in all kinds of sandwich and for a light dinner

Tasting note The most healthy and digestible meat with a touch of smoked flavor, free of added fats

Formats Sale to cut in specialized delicatessen

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Block of duck foie gras with pieces Ref. 360003

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Roasted pork ribs with barbeque sauce Ref. 370027

Duck mousse with plums and apricots Ref. 311644

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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 ………..