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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.


Recipe for 24 tapas

For the duck aiguillettes

1 Unit(s)
Duck magret
200 Gr
Foie gras

For the raspberry caramel

300 Ml
Chambord liqueur
50 Gr
  • Salt and pepper

Preparation time: 20.00 min

Preheat your four at 400.00 °F

  • General preparation
    Cut the duck breast diagonally to obtain long, thin slices. Cut the foie gras into cubes.
  • 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.
  • 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.
  • 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.

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