Recipies
Duck Liver Mousse and Strawberrys
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2h
Intermediate
4
Ingredients
For garnish
1 Duck liver mousse (50% duck foie gras)
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.
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