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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.

Ingredients

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

Raspberries

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.