België (nl)
Crispy beetroot foam with duck liver espuma
A luxurious bite with tender duck liver.Ingredients
40gPoultry stock
400gduck liver espuma
crispy beetroot foam
siphon
Salt
Cress
10gcabernet-sauvignon wine vinegar
Preparation
- Add the poultry stock and wine vinegar to the espuma and mix well with a whisk.
- Fill a siphon with the espuma and charge with 2 cartridges. Pipe a small amount onto the crispy beetroot foam and garnish with cress.
- Serve immediately.
