Cut the hearts into small pieces, rinse with water and leave to dry on kitchen paper. Season with salt and pepper.
In an adhesive frying pan, sauté a finely chopped onion, 1 finely chopped bell pepper and the chopped button mushrooms in ORGANIC extra-virgin olive oil. Allow about 15 minutes.
Add the mixture to the puff pastry "bouche à reine".
Serve with rocket salad and chopped parsley.
You can also add a dab of crème fraîche if you prefer.
For the vinaigrette: 3 tablespoons organic extra-virgin olive oil + 1 tablespoon vinegar, salt, pepper.
Created by Cuisine et Décoaration by Maria
Gers duck breast dried with salt and pepper, already sliced, ready to serve.
Imagine the flavor and creaminess of a duck heart stuffed with foie gras.
Taste this speciality from our farm, meticulously prepared by us.
For 2-3 people.
Rediscover the great taste of traditionally-cooked broad beans.
IGP Canard à Foie Gras du Sud-Ouest - Gers: origin first! The IGP Canard à Foie Gras du Sud-Ouest is an official guarantee of
Ingredients : Serves 2 Preparation time: 15 minutes Cooking time: approx. 15 minutes 1 pack Esprit Foie Gras Hearts 1 Onion 100
Ingredients: 1 duck breast Esprit Foie Gras Orange carob syrup 2 onions 1 organic orange 1 organic lemon 500 ml orange juice Vinegar
