Ingredients
- 400 - 500 g de boletus frescos
- 200 g de foie mi-cuit de pato
- 4 pellizcos de pimienta negra molida
- 4 pellizcos de semillas de hinojo
- 4 pellizcos de salvia seca desmenuzada
- 4 pellizcos de sal en escamas
- 60 g de vermut rojo
- 250 g de agua
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