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Party twists

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Jérôme Sangani

Recipe created by :

Jérôme Sangani, Baker Expert France

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

38238 Onion and Cheese Salted Twist 90g /medias/sys_master/images/h5b/hbb/8841811099678/Picto_Pac_EN/Picto-Pac-EN.svg

Picto_ingredients.svg List of ingredients

  • 2 duck legs
  • 1 brown onion and 1 red onion
  • 250g foie gras terrine
  • 50g duck fat 
  • 50g sugar
  • Balsamic vinegar
  • Shallot 
  • Single cream 
  • Salt flakes
  • Olive oil
  • Spinach 
  • Pickled onions
  • Sweet and sour sauce: 100g sugar, 50ml sherry vinegar, grape or orange juice

Picto_preparation.svg Preparation steps

Onion chutney:

  •  Reduce onions in olive oil and sugar. 
  • Once translucent, deglaze with balsamic vinegar and leave to simmer gently for 15 minutes.

Foie gras cream:

  • Dice foie gras and blend with cream, salt and pepper.

Shredded duck:

  • Remove fat from legs and rub in salt flakes. 
  • Leave overnight then rinse thoroughly.
  • Melt fat in a pan and cook the legs for 2 hrs.
  • Roast legs on a baking tray for 10 mins at 200°C.
  • Once out of the oven, pull apart into shreds.
  • Brown shredded duck with a shallot.
  • Then it's time to plate.
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