millefeuille-croustillant-au-bloc-de-foie-gras-de-canard-et-chutney-de-tomates

Crunchy millefeuille with block of duck foie gras and tomato chutney

Ingredients

  • 1 block of Duck Foie Gras with pieces, 200g,
  • 2 sheets of brik pastry,
  • 2 large tomatoes,
  • half an onion,
  • 2 tbsp wine vinegar,
  • 1 tbsp sugar,
  • a little ginger,
  • 2 cherry tomatoes to decorate,
  • salt and pepper.

Directions

Brown the sheets of brik pastry between 2 racks for a few minutes at 180°, leave to cool.

Dip the tomatoes in boiling water, cool in chilled water, then peel and cut them in two, remove the seeds and cut into cubes.

Fry the cubes and the finely chopped onion in a little oil, add the vinegar, sugar, ginger, salt, pepper and allow to stew for 10 minutes. Leave to cool.

Make up the millefeuilles: cut unequal sized pieces from the brik pastry, alternate a slice of Foie Gras and a piece of pastry in a stack on a plate (3 slices of Foie Gras per person).

Arrange the plates with the tomato chutney and finish off with half a cherry tomato.

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