MANGO TUBS AND CARAMELIZED BLOCK OF DUCK FOIE GRAS

Mey Hofmann

Chef
  • Mey Hofmann - 1* Michelin
Tipo
  • Main curses

INGREDIENTS

- 200 g Duck Entier
- 80g Duck Cured Ham
- 40 g of young shoots of spinach
- 20 g raisins Corinthian
- 16 u and chopped hazelnuts tosatadas


VINAIGRETTE:
- 20 ml of extra virgin olive oil
- 5 ml walnut oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
 
PREPARATION

Fry the duck ham over medium heat until crisp leave. In a skillet, saute the spinach and raisins with a little oil over high heat, leaving them very little cooked. Alternate layers of duck ham and spinach in accordion shape and season with the vinaigrette.

Serve Entier Duck Foie Gras with salad next and sprinkle everything with toasted hazelnuts. Mix all vinaigrette ingredients and season.