Wrap de magret de canard et foie gras
Duck breast and foie gras wrap
Preparation
time 20 minutes min
time 20 minutes min
Cooking
time 5 minutes min
time 5 minutes min
Difficulty
level Difficulty: ++
level Difficulty: ++
Dish type Starter
Cuisine type American, Duck foie gras, Duck meat, Takeaway
Portions 10
Ingredients
- 10 tortillas, 20cm diameter
- 500 g caramelised onions with mandarine orange and Raz el Hanout
- 350 g of smoked duck breast julienne
- 450 g of diced foie gras
- 200 g of rocket salad
- 5 soft apricots
- 1 vinegar cream
Instructions
- Rehydrate the apricots for half an hour in hot water, then cut them in 4
- Let the tortillas cool down, brush with caramelised onions, sprinkle with duck breast, then the cubes of foie gras and finish with the rocket
- Roll up tight in cling film, keep in the fridge
- Slice with the cling film, pierce
- Remove the cling film, serve with a drop of vinegar on the salad
- Decorate with a quarter of an apricot