Mudejar duck cylinder with tomato and avocado

Author Manel García Prieto


  • Tierra Mudejar canned duck thigh
  • Tierra Mudejar canned duck mousse
  • Duck ham
  • Barbastro pink tomato
  • Extra virgin olive oil from Lower Aragón
  • Avocado
  • Orange
  • Clove
  • Cumin
  • Salt
  • Pepper


  • Prepare cannelloni with duck mousse and avocado and cannelloni of duck ham.
  • Prepare a pink tomato tartare by dehydrating the tomato at 70 Cº for 8 hours. Chill. Season it with extra virgin olive oil, salt, pepper and a small amount of cumin.
  • Season with salt and pepper the Mudejar duck thigh and bake at 200 Cº to seal it, then cool it and pack in a vacuum bag.
  • When cooked, debone and shape into a cylinder. Reserve the juices to make a sauce seasoned with orange and clove.


To Assembly: place the cannelloni of duck and avocado and the cannelloni of duck ham on a plate.
Add the tartare, the duck cylinder, and refresh with herbs and slices of green asparagus.