ENTIER OF DUCK FOIE GRAS WITH WARM CORED DUCK HAM SALAD, SPINACH AND NUTS

Sergio Sierra

Chef
  • Sergio Sierra
Type
  • Entree

INGREDIENTS (4 people)

- 2 cans Bloc of Duck Natural Foie Gras Imperia 130g
- 2 mangos
- 70 g sugar
- Mint and fennel Hojitas
 
PREPARATION:

Peel the mangoes and cut 24 thin slices lengthwise. Cut the Bloc of Duck Foie Gras Natural thin sheets to become a canutillos of no more than 1 cm thick. Then put each of these above the mango slices and roll very gently. Immediately sprinkle with sugar and caramelize with the help of strong Broiler.
 
PRESENTATION:

Put four canutillos on each plate, garnish with mint leaves and fennel and place a given Bloc of Duck Foie Gras Natural on each.