1 duck breast
2-3 teaspoons of duck liver pate
Extra virgin olive oil
1 egg and poultry
1 glass of brandy
Number of servings:
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.