Duck breast stuffed with duck liver canapés

Antonio El Khoury

IMG_0350

Duck breast stuffed with duck liver canapés
Print Recipe
This recipe can be used as an untraditional and innovative starter to impress your guests and let them discover new flavors and new ways to taste the singularity of La Ferme St Jacques's magret fourré au foie gras
Servings Prep Time
4 people 10 min
Cook Time
40 min
Servings Prep Time
4 people 10 min
Cook Time
40 min
Duck breast stuffed with duck liver canapés
Print Recipe
This recipe can be used as an untraditional and innovative starter to impress your guests and let them discover new flavors and new ways to taste the singularity of La Ferme St Jacques's magret fourré au foie gras
Servings Prep Time
4 people 10 min
Cook Time
40 min
Servings Prep Time
4 people 10 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Cook the potatoes in boiling water. Mash it with St Jacques duck fat, crème fraiche, nutmeg, salt, pepper. Mix until you have a smooth purée.
  2. Spread the purée maintaining a thickness of about 0.5cm. Let it cool in the fridge for 15 min. Cut round pieces of mashed potatoes of 3cm diameter.
  3. Hot a pan, add olive oil, and brown puree circles (40sec to 1 min on each side) and let it stand for 5 minutes.
  4. Proceed with the plating by adding 3 drops of balsamic reduction on the potatoes circles, then place the slices of St. Jacque’s magret fourré au foie gras on the potatoe cirlces.
  5. You can use basil or mynth leaves and cherry tomato for decoration.
Recipe Notes

Bon Appétit!

From La Fermre St Jacques