Recipes

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    6. GARDEN VEGGIES WITH DUCK MOUSSE

    a4 20 Minutes a5 02 Persons
    a2 INGREDIENTS
    • 50gr yellow zuchini, 1 inch-cut
    • 50gr zuchini, 1 inch-cut
    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 50gr baby carrot, pared
    • 50gr celery
    • 1 jar of Pate Royal Duck mousse with peppercorns
    • 10ml Latino Bella olive oil
    • 15ml cooking cream
    • Salt and pepper
    a2 METHOD
    1. Clean the veggies. Carrots after paring, scald with a pich of salt then quickly move into cold water to keep the color and crunchy texture
    2. Cube zuchini and bell pepper
    3. Whisk pate royal with olive oil and cooking cream, season with salt and pepper to be the diping sauce. Place veggies on the plate and serve with pate cream dipping sauce.

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