Mini Farfalle

Mini Farfalle Croustillantes sur parfait de magret fumé.

Ingredients

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

Preparations steps

  • 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.

You might also like

Salade de Penne au chenklich Penne Rigate
30min
3
Make recipe
Mini Penne au poulet et aux tomates confites Mini Farfalle
20min
4
Make recipe
Conchiglie Rigate farcis à la mousse de canard truffée Conchiglie Rigate
25min
5
Make recipe
Taboulé crabe et avocat Couscous
45min
4
Make recipe