Duck meat confit cannelloni with figs and Malvasia from Sitges (4 units XL)

The cannelloni are filled with confit duck meat, with figs rehydrated with Malvasia, 4 french épices: cloves, pepper, nutmeg and cinnamon, all mixed with a velouté made with the duck carcass. The foie gras sauce has flambéed whiskey, perrins and HP sauces, cream, Greco foie gras cured in salt grated on, salt and pepper. We plate the cannelloni by covering it with foie gras sauce, grate more Greco foie gras cured in salt, add the poëlés foie gras cubes and finally add the seasonal mushrooms. If you get fresh seasonal truffle you can grat on top at the last moment. See recipe in the “Videos” tab.