Pan fried foie-gras millefeuille and duck confit with caramel pieces
A recipe proposed by the chef of the restaurant “Ma Chaumière” located in Le Coteau, in Loire.
Frédéric Stalport
Frédéric Stalport
A recipe proposed by the chef of the restaurant “Ma Chaumière” located in Le Coteau, in Loire.
Medium
Preparation: 20 min
Cooking: 2-3 min
4 servings
What caramels are used in this recipe?
Blond caramel, burnt sugars, salted butter caramel, caramel pieces
Ingrédients
4 foie-gras escalopes
1 large duck leg confit
Salt, pepper
Filo sheets
1 tsp. clond caramel
1 tsp. salted butter caramel
1 tsp. caramel pieces
1 tsp. burnt sugars
Préparation
Remove duck leg bones.
Shread the meat and mix it with caramel pieces.
Cut circles in filo sheets.
Put 3 sheets on top of each other and brush them with blond caramel.
Bake at 220°C (th. 8) for a few minutes.
Cook the foie gras for 1 min on each side in a hot pan.
Season with salt and pepper.
Brush the foie gras with salted butter caramel.
Make a decoration with the burnt sugars.
Place a filo disc in the center, then duck confit, then a new disc and finally the slice of foie-gras.
Decorate with a cherry tomato and chive.
