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.