Product code: 1626 XL duck confit cannelloni and foie gras
- 100 cl of px
- 300 cl brown stock
- Cornmeal or dark roux
- 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.