PASTRY OF MUSHROOMS AND DUCK FOIE GRAS MARINATED IN AGRAZ-VERJUS

INGREDIENTS (SERVES 6)

Duck foie gras:
1 Section duck foie gras (the largest)
1 l. Agraz-verjus
Fleur de salt
Fresh pepper
Pastry:
3 Sheets phylo pastry
20 gr. Butter
4 tbsp. Maple syrup
Mush-rooms:
12 large, very white mushrooms
Juice of 1 lemon
Hazelnut oil
Fleur de sel
Rind of 1 orange
Others:
Mushroom powder
2 tbsp. Lemon marmalade

PREPARATION

Duck foie gras:

Marinate the section of foie gras with the Agraz-Verjus for 3 hours; then drain and cut the foie-gras into thick slices. Season with fleur de sel and fresh pepper. Pastry: Melt the butter in a pan, add the maple syrup and mix. One by one, spread out the sheets of pastry and brush with the butter and maple syrup mixture. Place the sheets of pastry on top of each other and cut out a disc about 12 cm. in diameter. Place this disc between two oven pans and bake at 160ºC for 10 minutes.

Mushrooms:

Peel the mushrooms and sprinkle with a little lemon juice to prevent them from turning brown. Slice very finely using a mandolin cutter. Set aside a few slices, and dress the others with the remaining lemon juice, hazelnut oil, fleur de sel and orange rind.

TO SERVE

Top the pastry disc with a layer of dressed mushrooms. Follow this with a layer of sliced duck foie gras, then continue with alternate layers of dressed mushrooms and foie gras slices until no product is left. Finish with a layer of undressed mushrooms and sprinkle with the mushroom powder. Cut the pastry into 6 portions and serve each portion on a plate with the lemon marmalade.