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Ingredients
For garnish
Mousse de foie de canard
1 Duck liver mousse (50% duck foie gras)
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1 bread from the baker (to make very thin slices)
A little clarified butter (heat the butter and keep only the light part)
For the garnish
100g of strawberries
1 pinch of sugar
2 tablespoons of balsamic vinegar
Sichuan pepper
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Preparation
Preparation of the sauce
1

Cut the strawberries into pieces, add the sugar and film the whole.

2

Put in a bain-marie for 20 minutes.

3

Keep the pieces aside and collect the juice from the strawberries, mix with the vinegar and pepper then heat slightly to thicken the sauce.

4

Cut the pieces of strawberries set aside previously, add a little vinegar and pepper.

For garnish
1

Put your bread in the freezer for 1 hour, then cut very thin slices and form triangles.

2

Spread a little clarified butter on each triangle and place them between 2 baking sheets. Bake 10min at 180 ° C.

3

Cut the Duck Liver mousse into 1/2 cm slices.

 

Find this recipe on video, for a better experience activate the subtitles