MANGO TUBS AND CARAMELIZED BLOCK OF DUCK FOIE GRAS
- 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
- 20 ml of extra virgin olive oil
- 5 ml walnut oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
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.