ENTIER OF DUCK FOIE GRAS WITH WARM CORED DUCK HAM SALAD, SPINACH AND NUTS
Sergio Sierra
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Oven
- Plate
Ingredients
- 2 cans Bloc of Duck Natural Foie Gras Imperia 130g
- 2 mangos
- 70 g sugar
- Mint and fennel Hojitas
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