Cannelloni filled with braised duck and foie-grass - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Cannelloni filled with braised duck and foie-grass. Pasta, Vegetables, Birds, Italian cuisine
Ingredients
- Duck thighs 0.5 kg
- Garlic, bulb 1.0 ud
- Carrots 0.2 kg
- Leek 1.0 ud
- White wine 0.1 l
- Poultry stock 0.5 l
- Creamed corn 0.01 kg
- Foie-gras micuit 0.12 kg
- Onion 0.2 kg
- Dry basil 0.001 g
- Fresh handmade pasta 0.25 kg
- Carrots 0.1 kg
- Courgette 0.1 kg
- Frozen peas 0.05 kg
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