Technical Stages :

• Cook the potatoes à l'anglaise, skin on.
• When finished, peel them and slice them.
• Roll out the flaky pastry 3 mm thick.
• Cut squares of 8 x 8 cm.
• Place them on a slightly greased pastry sheet.
• brosser the surface of pastry using eggwash, draw square lines using knife and bake in hot oven 180°C for about 15 minutes.
• When finished, leave to cool and cut them in two.
• Cut the foie gras in 8 even slices.
• Season the foie gras on both sides with the chinese five spice, fleur de sel and ground white peppercorn. Reserve in the fridge.
• 15 minutes before serving, preheat your oven at 100°C. Place the feuilletés on the grid of the oven to warm them.
• Quickly brown the potato slices in goose fat.
• Add salt.
• Briefly brown the slices of foie gras, 1 minute to 1 minute 30 per side in a frying pan on very high heat.
• Place the feuilletés on the serving plates. Place the potato slices on the feuilletés.
• Place the foie gras on the potatoes.
• Degrease 3/4 of the frying pan used to fry the foie gras.
• Add the truffle pieces.
• Deglaze using Xérès vinegar.
• Boil one last time and divide this instant sauce on the foie gras.
• Cover each feuilletés with its top.
• Serve immediately.