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Place the foie gras can in the refrigerator for a few hours and take it out 15mn before the meal. Deep a sharp knife in hot water, wipe it and then cut the foie gras into 4 slices. Dip each slice in the hazelnut powder.
Cut the puff pastry into 4 pieces and cook it in the oven for 10 minutes at high temperature.
Peel and cut up the figs. Put them in a frying pan and brown them gently in the butter. Mince all the dried fruits, add them to the figs and cook them gently for 10 minutes.
Cover the puff pastry pieces with the fig and dried fruit compote. Add a slice of foie gras on each puff pastry piece.
This dish is ideal to serve at the beginning of the meal with a very sweet white wine or liqueur.
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