Golden nuggets of duck liver with spices

This component is based on the classic duck liver terrine that is served in many restaurants. Every chef has his or her own perfected recipe for this well-known preparation of foie gras de canard. This dish can be a part of almost every course on the menu: as an amuse-bouche, starter, entremets, or main course, or even in a sweet dessert or as part of a cheese dish.

Creation by Dennis Steenbergen, Céline, Nieuwegein, the Netherlands.

Receptuur voor 650g.