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  2. Foie gras terinne with duck confit

Foie gras terinne with duck confit

0.75 h 4 raciones
Difficulty: 
Alta

Ingredients


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.

 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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