Preview
Duck magret and foie gras skewers, raspberry caramel
TAPAS, Salted
Skewers of foie gras coated with a thin slice of duck breast and topped with a caramel deglazed with raspberry vinegar just as in gastric.
Note
A gastrique is a mixture of sugar and vinegar, reduced and used for the preparation of some sauces.
Ingredients
Recipe for 24 tapasFor the duck aiguillettes
1 Unit(s)
Duck magret
200 Gr
Foie gras
For the raspberry caramel
300 Ml
Chambord liqueur
50 Gr
Raspberries
- Salt and pepper
Preparation time: 20 min
Preheat your four at 400 °F
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General preparation
Cut the duck breast diagonally to obtain long, thin slices. Cut the foie gras into cubes.
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Raspberry caramel
In a saucepan, reduce the Chambord to a third, pour it on the raspberry, mix it with the hand blender and strain it.
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For the skewers
Roll the foie gras in the stripes of duck breast, pan sired it until you get a nice golden brown coloration. Finish it in the oven for 2 minutes.
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To serve
On your plate, arrange the skewers of duck breast with foie gras and drizzle some raspberry vinegar on top.
A gastrique is a mixture of sugar and vinegar, reduced and used for the preparation of some sauces.