Free range duck from the Landes foie Gras in fine pie [Qualité Landes cooking recipe ]
For: 4 people
Preparation: 15 mn
Cooking: 10 mn
- 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.