Conchiglie Rigate
Conchiglie Rigate farcis à la mousse de canard truffée
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10 Panzani Conchiglie Rigate
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100g terrine of duck foie gras
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10g white truffle
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½ box of watercress
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50g liquid cream
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Truffle oil
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Salt
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1. Cook the pasta and allow to cool.
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2. Stir the foie gras in with the liquid cream.
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3. Stuff the Conchiglie Rigate with the foie gras and grate some truffle on top.
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4. Put a drop of truffle oil and a watercress leaf onto the spoon.
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This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.
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