tartare Duck, ubh brandaí a cearc reáchtáil

Duck tartare, egg corral brandy Recipes and food

Duck tartare, egg corral brandy Recipes


1 duck breast
2-3 teaspoons of duck liver pate
Ola olóige breise maighdean
An mbeidh
1 egg and poultry
Oinniún Fried
1 glass of brandy
Perrins salsa

Líon na servings:


Am cócaireacht:

45 nóiméad

Clean the duck breast to remove the nerves and fat. Once clean, cut the duck into thin and homogeneous taquitos. Incorporate duck liver pate to the meat, season to taste and mix thoroughly.

In addition, prepare a bowl brandy, perrins sauce, olive oil, pepper and salt, and stir.

To help us emplatar a hoop to create a tower of tartar and fried onions, and we’ll crown with an egg yolk. Finally, pour the vinaigrette on the plate we have prepared. It is recommended to incorporate the vinaigrette just before serving and mix well.

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