1 duck confit
2 heads of garlic
500 g cream
180 ml egg yolks
1 jar of caramelized vegetables
Olive oil Olisone
1 can French duck foie
Number of servings:
We’ll put a pint of warm cream and once it is hot add some garlic. When starting to boil, add 100 ml of egg yolks. With the mechanical arm, mix well and tagged along.
Let’s turn this mixture into a pudding. To do this, we will put in a water bath in the oven at 100 degrees, cooking it over the account until splitting. And once you are, you crush them with the mechanical arm.
In parallel, we will fire a pan with oil and add the duck mousse to undo, to take all the oil aroma. Then add the vegetables.
On the other hand, deshuesaremos and clean up duck confit retaining its shape, and mark it in the pan to give a little color to the skin.
We put garlic cream we had in a pastry bag to decorate the plate that serve. We add to plate vegetables and duck confit. Garnish with thyme.