FOIE GRAS & BEETROOT ‘MILLE-FEUILLES’

WHAT ARE THEY?

Mouthfuls made of two slices of foie gras between three rounds of cooked beetroot, with a touch of balsamic vinegar, fleur de del and cracked pepper, served cold.

TIME TO MAKE

Preparation: 24 hours to make the foie gras, plus 45 minutes

EQUIPMENT

20 cocktail skewers

Cookie cutter (3 cm diameter)

Mandoline

ADVICE

Drain the beetroot slices on paper towel so they don’t bleed.

TECHNIQUE TO MASTER

Preparing fresh foie gras

ORGANISATION

2 weeks before | Cut the beetroot and store in the freezer.

OR 1 day before | Cut the beetroot and store in the refrigerator.

On the day | The ‘mille-feuilles’ can be assembled a few hours in advance and stored in the refrigerator. At the last moment, season with salt and pepper, add the balsamic vinegar and insert the cocktail skewer.

MAKES 20

1 ‘MILLE-FEUILLES’

750 g (6–8) beetroot, cooked and peeled

caramelised balsamic vinegar

cracked pepper

fleur de sel

2 FOIE GRAS ROLLS

1 × 450–500 g lobe duck liver (foie gras)

7 g salt

1 g cracked pepper

30 g white port

1 Make the foie gras rolls following the method.

2 Cut the beetroot into 3 mm slices using a mandoline.

3 Trim the beetroot into 60 discs using a 3 cm cookie cutter, then lay them on paper towel.

4 Dip the blade of a very sharp knife in a bowl of hot water. Remove the plastic wrap from the foie gras rolls. Cut into 40 slices 3 mm thick, dipping the blade each time.

5 Lay the slices between sheets of baking paper and refrigerate.

6 Place a round of foie gras on a round of beetroot, then another round of foie gras.

7 End with a round of beetroot. Top with a drop of caramelised balsamic vinegar and a little pepper and fleur de sel. Insert a cocktail skewer and serve.