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Confit de pato con cebolla caramelizada y canelón de foie (Al vacío)
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Ingredients
- 50 g de turrón de Jijona blando en trozos
- 100 g de foie mi-cuit de pato en trozos
-
500
g de cebolla en octavos
or 500 g de cebolla roja en octavos - 20 g de aceite de oliva
- 1530 g de agua
- 1 - 2 pellizcos de sal
- 1 - 2 pellizcos de pimienta molida
- 1000 g de agua con ½ cucharadita de detergente en polvo o líquido para el lavavajillas
- 30 g de zumo de limón
- 4 confit de pato envasados al vacío individualmente
- 150 g de turrón de Alicante de yema
- Nutrition
- per 1 ración
- Calories
- 2397 kJ / 573 kcal
- Protein
- 35.2 g
- Carbohydrates
- 31.6 g
- Fat
- 34 g
- Saturated fat
- 7.5 g
- Fiber
- 5.9 g
- Sodium
- 494.3 mg
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