L'Actualité du roy rené

For a party aperitif, the famous culinary blogger Elisabeth Scotto brings us two recipes for canapé toasts.A touch of Provence for these sweet and sour recipes for your end of the year parties!

The end of the year is almost upon us, and Le Roy René and the culinary blogger Virginie Besançonbring you this appetizing sweet and sour recipe: a calisson and wild mushroom soup.

Preheat the oven to 200 ̊C (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of the skin). Rub the duck breasts with salt and pepper. Place them on a plate or in a roasting pan.

Extract from the book “Calisson Nougat Le Roy René” Éditions La Martinière

Preheat the oven to 360˚F (180˚C). In a saucepan, melt the butter until it turns pale and smells slightly of hazelnuts.