Prepare all the ingredients.

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.

Brush 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.