Festive makis with Nyons olive oil PDO
Ingredients
For
4
personnes
- 4 rice sheets
- 1 Batavia
- 100 g duck foie gras
- 50 g smoked duck breast
- 1 Granny Smith apple
- 1 shallot
- Pine nuts
For the sauce:
- 2 tablespoons of balsamic vinegar
- 2 tbsp sherry vinegar
- 2 tbsp strong mustard
- 1 teaspoon of whole-grain mustard
- 1 clove of garlic
- 1/2 shallot
- 1 pinch of Espelette chilli
- 1 teaspoon of salt
- 2 tablespoons of Nyons olive oil PDO
Tip
For even tastier maki, dip them in the sauce.
Instructions
- Wash the apple and cut it into thin matchsticks.
- Cut the foie gras into 1 cm cubes and finely slice the smoked duck breast.
- Moisten each rice paper sheet, lay them out, then line the surface with Batavia lettuce leaves, leaving a 5 cm border around the edges.
- On one side of the rice paper, add a little foie gras, a few apple sticks and some thinly sliced smoked duck breast. Sprinkle with pine nuts and finely chopped shallots. Roll the mixture up, stopping at a third of the way along the rice paper, then fold in each side to form a rectangle. Finish rolling it up, taking care to keep all the ingredients inside the rice paper: the moisture will help it stick together easily. Press firmly, pull towards you, then wrap the rolls in cling film. Store them in the fridge.
- Prepare the sauce by blending all the ingredients together, finishing with the Nyons olive oil PDO.
Finish:
Remove the cling film, then cut the roll into several pieces. Serve with the sauce.
Tip
For even tastier maki, dip them in the sauce.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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