foie-gras-au-pain-d-epices-facon-opera-et-bonbon-croustillant

Foie Gras with crispy sweet spice bread like an Opera cake

Ingredients

Opéra (4 pieces)
:

  • 100g block of FEYEL Goose Foie Gras,
  • 50g dark chocolate,
  • 4 slices of spice bread,
  • a little water.

Crispy sweet (4 pieces):

  • 100g block of FEYEL Goose Foie Gras,
  • 1 packet of brik pastry,
  • 1 jar of fig confit, 50g,
  • 4 chive blades.

Directions

To make the crispy sweet:

  • Cut the Foie Gras into 1.5 cm cubes.
  • Place a cube on a piece of brik pastry with a small amount of fig confit and fold to form a small parcel, tie up with a chive blade dipped in boiling water.
  • Brown the pastry for 3 minutes at 220°C.

To make the Opera cake:

  • Melt the chocolate in a bain-marie and mix with a little water to make a ganache.
  • Layer spice bread and Foie Gras to form an Opera cake. Finish the assembly with a slice of Foie Gras. Decorate with the ganache.

Chef's Tips

Chef's Tip:

Complete this assortment of cocktail snacks with mini-skewers made up of slices of duck or goose breast and seasonal fruit.

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