OUR RECIPES 

Mi-cuit de foie gras with blueberry jam "La Jalancina"

* Ingredients:

 - 1 duck liver (500gr. aprox)
 - Salt and pepper
 - 1/2 Deciliter of Brandy "Larios 1866"
 - Jar of blueberry jam "La Jalancina"

For the jello:

 - Agar-agar
 - Muscatel from la Marina Alta
 

For the caramel from Módena:

 - Balsamic vinegar from Módena

* Directions:

Remove the veins and tissue from the liver. Marinate it for twenty four hours in cold, along with the salt and the brandy.

When that time passes wrap in film paper, along with the blueberry jam "La Jalancina", make a compact roll. Put in the ateam oven at 80º C for 11 minutes. Get off the steam and put into a container filled with water and ice. Let it stand in chamber for 12 hours.

For the caramel, reduce three parts in syrup consistency, the vinegar of Módena. Take to boiling poin and agar-agar. Leave it to cool down and cut in desired manner.