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Foodrhythms

Ingredients

10 ml Balsamic Reduction

50 gms Caramelized Figs al Balsamico

20 gms Rucola

10 ml Extra Virgin Olive Oil, Raineri

60 gms Duck Liver

60 gms Baby Asparagus

Cooking Procedure

1

n n Saute baby Asparagus with Olive Oil, Salt and Pepper to Taste. Set on the serving platen n Marinte the Rucola leaves with salt, pepper and Olive Oil albasamico and set on top of sauted Asparagus.n n With the slicing machine, slice cut the Duck Liver into curly wedges and direcly set on top of the marinated Rucola.  With the mill grind salt granules on top.n n Set marinated figs, cut into quarter. Wet with the Balsamico sauce set on sides of the rucola.nnn  n

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