Mini lotus with duck gizzards, pine nuts and rocket salad

Ingredients

20 Mini Lotus Ready to fill

400 g duck gizzards confit

100 g pine nuts

80 g sultanas

rocket

1 egg yolk

1 teaspoon Xeres vinegar

12 cl grape seed oil

salt and pepper

To prepare the panna cotta:

Place the egg yolk in a bowl, add the vinegar and season with salt and pepper.

Whisk and pour in the oil a little at a time, without stopping to whisk, until you obtain the consistency of mayonnaise.

Cover and set aside in a cool place.

Heat the gizzards in a bain-marie, drain and pat dry with kitchen roll.

Cut into small pieces and leave to cool.

Toast the pine nuts in a frying pan over a low heat until golden brown.

Chop a few rocket leaves and finely dice the sultanas.

Combine all the ingredients in a salad bowl, add the mayonnaise and mix.

Garnish the mini-lotus.