Manolo León Plaza del Duque.
Duck and foie cannelloni with juice reduction
Cannelloni is made by rolling the crumbled duck and foie mixture in sheets of cannelloni dough and baked until golden and crispy on the outside.
They are served bathed in a reduction of duck juice and béchamel, which provides an intense flavor and complements the richness of the ingredients.
- plato 18.50 €
To leave comments in Foodyt you must login
