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Duck breast and foie gras wrap

Temps de
préparation 20 minutes
Temps de
cuisson 5 minutes
Niveau de
difficulté Difficulty: ++
Dish type Starter
Cuisine type American, Duck foie gras, Duck meat, Takeaway
Portions 10

Ingrédients

  • 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
Imprimer la recette

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