Ingredients
Product code: 1626 XL duck confit cannelloni and foie gras
- 100 cl of px
- 300 cl brown stock
- Salt
- Cornmeal or dark roux
Continue reading “DUCK CONFIT CANNELLONI AND FOIE GRAS WITH PEDRO XIMÉNEZ SAUCE”
Ingredients
Product code: 1626 XL duck confit cannelloni and foie gras
Continue reading “DUCK CONFIT CANNELLONI AND FOIE GRAS WITH PEDRO XIMÉNEZ SAUCE”
Product code: 4305 pig’s trotters roll
Crispy pig’s trotters: Once the roll is defrosted, cut it into slices approximately 2 cm thick and grill or cook in a nonstick pan until the gelatin is caramelized on each side.
Shrimp:
Season and grill until done. Peel and cut into slices 3 mm thick.
Shrimp pulp:
Mash the heads of the shrimp and strain them through a chinois, crushing until extracting all the juice.
Mild aioli:
Prepare an aioli with very little garlic and leave it semi-assembled. It must maintain a creamy texture