Duck confit cannelloni and foie gras with pedro ximenez sauce

DUCK CONFIT CANNELLONI AND FOIE GRAS WITH PEDRO XIMÉNEZ SAUCE

Ingredients

Product code: 1626 XL duck confit cannelloni and foie gras

Pedro Ximénez sauce :                                                           

  • 100 cl of px
  • 300 cl brown stock
  • Salt
  • Cornmeal or dark roux

Instructions

  • In a saucepan, reduce the Pedro Ximénez. Once it has been 2/3 reduced, add the brown stock. Bring to a boil. Season with salt and thicken as desired with the cornmeal or dark roux.

 

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