Duck breast stuffed with duck liver canapés
Discover the culinary magic of La Ferme St Jacques with duck breast stuffed with duck liver canapés—a unique starter to impress your guests! French cuisine at its finest.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Colander
- Potato masher
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Spoon
- Plate
- Stove
Ingredients
- 250 gr Potatoes
- 3 Tblsp Crème fraiche
- 60 gr Duck fat
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Black pepper
- 4 Tblspn olive oil
- 20 mml Balsamic reduction
- 250 gr Magret fourré au foie gras (La Ferme St Jacques)
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