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A recipe for parties worthy of the greatest chefs! With foie gras and smoked duck breast, surprise your guests with this chic and colorful entrance.
For 4 people :
- 200 g of semi-cooked foie gras
- 8 slices of smoked duck breast
- 4 small carrots cut into thin ribbons
- 8 thin slices of black radish
- 8 thin slices of raw beetroot
- 8 slices of turnip
- 8 thin slices of sweet potato
- 2 tbsp. tablespoon of olive oil
- flower of salt
- red berries
- 1 bag of mesclun salad
Preheat the oven to 100 ° c. Place the finely chopped vegetable slices on a baking sheet lined with parchment paper. Brush with a brush of 2 tbsp. olive oil, salt and pepper.
Bake halfway about 1 hour, turning the vegetables halfway through cooking.
Take the vegetables out of the oven and reserve on paper towels.
Cut the foie gras into thin slices.
Raise the millefeuille by delicately intercropping the vegetables, slices of foie gras and smoked duck breast. Add fleur de sel and crushed red berries.
Serve immediately as a starter with young shoots of mesclun.
Photo Ph.Asset / CIFOG / Adocom-RP