Foie gras is traditionally served during the Christmas meal. My recipe is a refined and delicious entry
Apple and Foie Gras
400 puff pastry (if possible from the baker)
180 fatty foie gras
1 big apple canada gray
1 egg yolk
Preheat oven to th 7 / 210°
Spread half of the puff pastry very finely and cut out 6 circles of 10cm diameter
Cut the foie gras into 6 slices
Peel the apple, cut it in two, then detail into 6 slices of medium thickness,
On each circle have 2 slices of apples and a slice of foie gras, salt and pepper.
Brush the second circle with the egg yolk.
Spread the 2nd piece of dough and cut out 6 circles of 11cm and in the center of each make a small hole of 1cm diameter.
Cover each circle with a circle of puff pastry
Solder the edges and brush the sheets with the egg yolk so they will bake in the oven
In each chimney hole slide a roll of parchment paper for the chimney
Bake 8mn, remove the puff pastry
Put the laminated sheets back 10 minutes to allow the fat to drain.
Return 2 MNS to the oven and serve with a wild salad of young shoots with walnut oil