Free range duck from the Landes foie Gras in fine pie [Qualité Landes cooking recipe ]

For: 4 people Preparation: 15 mn Cooking: 10 mn
Ingredients: - 1 jar of whole foie gras free range duck from the Landes - 1 pack of FiLo dough - 50 g semi-salted butter - 100 g of dried pear - some unsalted crushed pistachios - some beet and spinach shoots - "fleur de sel" and ground pepper |
Cut out with cookie-cutter or a saucer 12 circles in the sheets of filo dough In each plate place 3 circles of dough by layering, then dried pear slices arranged in a rosette. Decorate with beets or spinach shoots. Salad served beside. The filo dough may be replaced by brick sheets or why not the flaky pastry. |