The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.

Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
Then spread a plastic film in 2 layers and pour 500 g of duck liver paste into a 18 x 28 cm rectangle. Thereafter, two 2,5 cm celery beams are sprayed for contouring, then the mass is rolled and shaped into a regular cylindrical shape. To the coffee foam, the ingredients are mixed together in a thermomixer so that everything is completely thawed and emulsified, then filled in a half-liter siphon and wrapped in 2 cartridges.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

The duck liver is broken, mixed with the listed ingredients, vacuumed in a vacuum bag and allowed to reach 1 night in a refrigerator. Subsequently, the sous-vide bath was heated at 60 ° C for 12 minutes. The duck liver is then poured into an ice bath and emulsified by continuous mixing with a silicone slurry, and then cooled to remain formatted and smooth. For celery, the peeled, sliced ​​celery gum is approx. Heat to dry at 250 ° C for one hour until completely chromogenized, then chill it and grind with a thermomixer, then sift through a fine sieve.
For the mandarin compost, 1% saline is prepared and boiled, while a large bowl with ice cream is prepared with lots of ice. The mandarins are fed into the boiled saline and boiled for 2 minutes, then extracted into the ice bath using a filter basket and cooled for 2 minutes. This operation is done a total of six times.

Boil 0.5 kg of crystalline sugar in 1 liter of water and cool the sugar syrup thus made. We put 3 sugar holes in the sugar syrup. citric acid, or pharmacy vitamin C, and include the chilled andarin scorched six times. Syrup is placed in a vacuum bag and vacuumed, then vacuumed, cut the bag tip, air into and resuspended. This operation is done ten times. Then, after vacuuming, the tandarins are placed in a 60 ° C bath tube for 3 hours, then cooled immediately.