Mini Farfalle

Mini Farfalle Croustillantes sur parfait de magret fumé.

Ingrédients

8
45min
  • 200g duck breast
  • 80g shallots
  • 1L Liquid cream
  • 2 sheets of gelatin
  • 200g Panzani Mini Farfalle
  • Espelette chili
pasta

Etapes de préparation

  • 1. Cut the breast in cubes. In a saucepan, sweat the cubes in the duck grease and add the chiseled shallot. Let it brown slightly, then de-glaze with the liquid cream.
  • 2. Cook 5 to 10 minutes and then blend. Add the softened gelatin leaves and filter.
  • 3. Rectify the seasoning. Chill it well in a container.
  • 4. Cook the Mini Farfalle thoroughly in boiling water. Cool and drain them. Then fry at 180°c. Salt. They should be golden and crisp.
  • 5. Put the duck mousse in the fridge. Then shape into nice dumplings using a tepid spoon.
  • 6. Present in a cup, as in the picture. Top with the Mini Farfalle, and add julienned strips of duck breast and a pinch of Espelette chilli.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

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