Wrap de magret de canard et foie gras

Duck breast and foie gras wrap

Name: Duck breast and foie gras wrap
Prep time: 20 min
Cook time: 5 min
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

Preparation
time 20

Cooking
time 5

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

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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