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Foie Gras Papillotte & Balsamic

 Reduction

Ingredients (Serves: 72 pieces)

18 White Toque Foie Gras Slices
2 Bags White Toque Brick Dough
Maille Balsamic Vinegar
Pear
Rhubarb                         Honey                                      5 Spices                            Butter 
Salt and Pepper           Toothpicks

Method

 
  1. Thaw the foie gras and cut each slice in 4 cubes. Season with 5 spice, salt and pepper.
  2. Cut each brick dough in 4 rectangles.
  3.  
  4. Top each baguette slice with the ratatouille.
  5. Peel and dice the rhubarb and sauté it with butter and honey. Reserve in the fridge.
  6. Peel and dice pears and sauté with butter. Reserve in the fridge.
  7. Brush the brick dough rectangles with butter and place in the center 1 foie gras cube, top with pear and rhubarb.
  8. Roll and fold the brick dough with holding each side with toothpicks.
  9. Bake for a few minutes until golden brown.
  10. Serve with balsamic reduced to a glaze consistency.
   
 
 

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