Duck magret and foie gras skewers, raspberry caramel
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.
IngredientsRecipe for 24 tapas
For the duck aiguillettes
For the raspberry caramel
- Salt and pepper
Preparation time: 20.00 min
Preheat your four at 400.00 °F
- General preparationCut the duck breast diagonally to obtain long, thin slices. Cut the foie gras into cubes.
- Raspberry caramelIn a saucepan, reduce the Chambord to a third, pour it on the raspberry, mix it with the hand blender and strain it.
- For the skewersRoll 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.
- To serveOn 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.