Puff pastry of Cecina from Leon with duck pate in Bierzo orujo liquor and tomato soup

Line a rectangular mould with slices of Cecina from León cut very thin, brush on olive oil and put to one side. Remove all the sinews and nerves from a duck liver and heat in a frying pan until fat begins to run out. At this point we put it on a hotplate, add salt and pepper, the orujo liquor (made from pressed grapes) and truffles.

Remove from the heat and place a layer in the mould. Then add a layer of Cecina from León and continue until the mould is filled. Cool it. Chop the tomatoes, garlic and bread, grind, season with virgin olive oil, vinegar and salt, strain and sieve.

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Recetario de Cecina de León

LA MEJOR CECINA DEL MUNDO

Consejo Regulador I.G.P. CECINA DE LEÓN | León - España | Tfno. +34 987 615 275



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