Ankle liver & Wagyu/ankle verterrine

Spanish duck liver, not force-fed, marinated in Sauternes wine and Cognac. Then gently baked and pressed. Choose either the pure ankle tenderloin or combined with Swedish wagyu. The meat is braised veal from our fine Scanian wagyus.

Perfect as a luxurious starter with some fig marmalade and butter-fried brioche or as a drink snack.