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Crispy beetroot foam with duck liver espuma

A luxurious bite with tender duck liver.

Ingredients

40gPoultry stock
400gduck liver espuma
crispy beetroot foam
siphon
Salt
Cress
10gcabernet-sauvignon wine vinegar

Preparation

  1. Add the poultry stock and wine vinegar to the espuma and mix well with a whisk.
  2. Fill a siphon with the espuma and charge with 2 cartridges. Pipe a small amount onto the crispy beetroot foam and garnish with cress.
  3. Serve immediately.