Photography recipe
Fotografía Chef

 Elaboration

  1. Confit the duck legs for 6 hours at 1400C in duck lard
  2. Debone and season with xerex vinegar, orange zest, salt and pepper
  3. Devein the foie gras and season with cognac and Porto wine
  4. Set in the steam oven at 820C for 12 minutes
  5. Prepare green apple puree
  6. Layer the mixture of duck leg confit and foie gras terrine and...

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 Elaboration

  1. Confit the duck legs for 6 hours at 1400C in duck lard
  2. Debone and season with xerex vinegar, orange zest, salt and pepper
  3. Devein the foie gras and season with cognac and Porto wine
  4. Set in the steam oven at 820C for 12 minutes
  5. Prepare green apple puree
  6. Layer the mixture of duck leg confit and foie gras terrine and set in the fridge for 6 hours
  7. Season with pumpkin chips
  8. Garnish with pea sprouts and round lotus leaves

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Ingredients 4 persons
  • For 1p
  • foie-gras 100gr
  • cognac 20ml
  • porto wine 20ml
  • salt 2gr
  • pepper 1gr
  • orange zest
  • xerex vinegar
  • leg duck confi 180gr
  • pumpkin 30gr
  • green apples 50gr
  • microgreens.
Recipes. The Cook & Chef Institute