Preparation: 60 min
Servings:
4 people
Difficulty:
Low
Dish:
Main
Crunchy Cream Cup
Ingredients:
200g of Predilecta chocolate mousse preparation;
1 tablespoon olive oil;
½ chorizo;
3 cloves of garlic;
120g almond kernels;
50g of raisins;
800g confit duck;
1 pomegranate;
Preparation
1. In a small pan, place 1 clove of garlic and a tablespoon of olive oil. Heat until garlic crackle and add the rice. Wrap and add 400ml of water. When to boil add a pinch of salt and cook until the water evaporates.
2. Coarsely chop the almonds and toast the almonds in a non-stick frying pan. Separate the pomegranate seeds and set aside.
3. Shred the duck and reserve the fat that comes in the can.
4. In a non-stick frying pan, add 3 tablespoons of duck fat, 2 cloves of chopped garlic and chorizo cut into small cubes, heat and sauté until cooked. chorizo toast.
5. Add the duck, mix. Finally add the rice, wrapping it too.
6. Season with fleur de sel and black pepper and mix again.
7. Serve the salad and sprinkle with the pomegranate and toasted almonds.
