Des pommes, des poires et du canard…
Deux pincées de cannelle pour cuire les fruits la veille.
Des cuisses confites effilochées à la fourchette.
Un magret séché en tranches fines pour garnir le moule
De la patience pour le dressage, une couche de fruits une couche de canard…
Le tout recouvert d’une bonne gelée.
Et vingt-quatre heures au froid avant de servir avec un Chutney.
La recette de notre amie Huguette de Morzine
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Le canard ALBY FOIE GRAS
Le Chutney MANUFACTURE GOURMANDE