Mudejar duck cylinder with tomato and avocado
Manel García Prieto
Tierra Mudejar canned duck thigh
Tierra Mudejar canned duck mousse
Barbastro pink tomato
Extra virgin olive oil from Lower Aragón
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.