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Summer foie gras and magret carpaccio salad
Mas Parés Quality
Summer foie gras and magret carpaccio salad
- Ingredients
- 150 grams of foie gras
- 2 pre-cooked duck magrets.
- Rocket
- 1 tablespoon of sherry vinegar
- 1 tablespoon of duck crackling
- 1 tablespoon of walnut oil
- Salt and pepper
- Preparation
- Prepare the maceration for the carpaccios. In a bowl, mix the sherry vinegar, salt and ground black pepper and put to one side. First cook the magret to remove the superfluous fat, in other words, put the magrets in a cold frying pan, skin side down, put the pan over very low heat and wait for the fat between the skin and the meat to melt. Remove from the heat and put the magrets to the side.
- Then, finish cooking the magrets on the meat side in the pan over a high flame for 3 minutes. Then let it cool.
- Remove part of the fat from the magrets and cut them into thin slices and put them in the fridge.
- Finish and Presentation
After, cut the raw and very cold foie gras into thin slices, and put them in the fridge.
Arrange the salad on the dishes, dress it with the walnut oil. Pass the carpaccio slices briefly through the maceration and arrange them on top of the salad.
Finish putting the duck crackling on top and serve right away.
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Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
Since our beginnings at Mas Parés, we have always believed in innovation to guarantee the highest quality.
