Paninette rolled in the great Agen Tradition

Created by Chef Patrick Asfaux


  • Paninette
  • 60g of Duck Mousse
  • 10g of Boletus sautéed and cut into small squares
  • 2cl of Red Porto
  • 6 Agen Prunes rehydrated and pitted
  • Salt, ground pepper
  • Small rocket salad

Defrost the Paninette during 30 minutes and then moisten slightly.

In a salad bowl, mix the duck mousse, red porto and boletus, salt slightly and top with a grating of ground pepper.

Place half of the mixture on one half of the Paninette without reaching the edge.

Line up the prunes and cover it with the rest of the blend.

To roll it, start making a turn and then take each side of the Paninette and fold it into the center, to finish, roll it entirely, it's ready!

Install 4 sticks at equal distance and serve it nicely on a large plate with a small salad in the center.