Exotic Pastry with Foie Gras Frozen Delicacy

Wednesday 28 June 2006

Total time	:	45min.
Preparation	:	30min.
Cooking time	:	15min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• Phyllo dough +/-120g (4 triangles)
• 15g butter
• 35g onions
• 70g red bell pepper
• 100g pineapple
• 10g honey
• Dash of sherry vinegar
• 100g ROUGIE Duck Foie Gras Frozen Delicacy
• 80g ROUGIE Duck Foie Gras Nuggets
• Salt, pepper, bread crumbs

Preparation

1. Separate the phyllo dough into triangles.
   
   
2. Brown and cook in oven at 200°C for about 15 minutes.
   
   
3. Dice the bell pepper and pineapple.
   
   
4. Slowly cook the chopped onions and pepper in butter; add the diced pineapple and the honey.
   
   
5. Cook.
   
   
6. When done, reduce with a dash of sherry vinegar and season.
   
   
7. Pan-sear the foie gras nuggets and skewer them.
   
   

Advise

Open the pastry triangles. Put one large spoonful of the exotic mixture at the bottom of the pastry. Top with a fi nger of Duck Foie Gras Frozen Delicacy. Place the pastry top so that the points are not aligned with the bottom ones, hold in place with the skewer of foie gras nuggets.

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