Truffled Foie Gras Feuilleté

Truffled Foie Gras Feuilleté
  • For : 4 to 6 servings
  • Time : 1 h 30
  • Difficulty : 

Ingredients for Truffled Foie Gras Feuilleté :

  • 400 g raw foie gras
  • 300 g flaky pastry
  • 4 medium potatoes (roseval)
  • 70 g truffle pieces in can
  • 1/2 tsp chinese five spice
  • 2 Tsp aged Xérès vinegar
  • 1 egg white
  • 1 Tsp goose fat
  • fleur de sel
  • white peppercorn
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Technical stages for Truffled Foie Gras Feuilleté :

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1

Prepare all the ingredients.

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2

Cook the potatoes à l'anglaise, skin on.

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3

When finished...

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...peel them...

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...and slice them.

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the flaky pastry 3 mm thick.

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Cut squares of 8 x 8 cm.

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Place them on a slightly greased pastry sheet.

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the surface of pastry using eggwash...

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...draw square lines using knife...

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...and bake in hot oven 180°C for about 15 minutes.

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When finished, leave to cool and cut them in two.

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Cut the foie gras in 8 even slices.

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Season the foie gras on both sides with the chinese five spice, fleur de sel and ground white peppercorn. Reserve in the fridge.

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15 minutes before serving, preheat your oven at 100°C. Place the feuilletés on the grid of the oven to warm them.

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Quickly brown the potato slices in goose fat.

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Add salt.

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Briefly brown the slices of foie gras, 1 minute to 1 minute 30 per side in a frying pan on very high heat.

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Place the feuilletés on the serving plates. Place the potato slices on the feuilletés.

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Place the foie gras on the potatoes.

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3/4 of the frying pan used to fry the foie gras.

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Add the truffle pieces.

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using Xérès vinegar.

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Boil one last time...

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...and divide this instant sauce on the foie gras.

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Cover each feuilletés with its top.

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Serve immediately.

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