Duck gizzards and foie gras pie – by Afternoon teaduck-gizzards-and-foie-gras-pie-by-afternoon-tea
dsc04939_r2904751064002394007900594800Catalogue Thème AutomatiqueCatalogueThemeAutomatiqueCT-374CT-3740007433Duck gizzards and foie gras pie – by Afternoon tea..
Duck gizzards and foie gras pie – by Afternoon tea
For for 4 to 6 personsCooking : 20 mnPreparation : 20 mn
1 roll of puff pastry
200g of duck gizzards
25cl of crème fraiche
1 little block of foie gras
Salt and pepper
Preparation: Brown the gizzards in a frying pan (remove the duck fat of the gizzards by warming the can a few minutes in a bain-marie) Mix the crème fraiche, the eggs, the salt, and the pepper. Spread the pastry in the individual pie tins and put some gizzards. Cover with mixture crème fraiche/eggs. Bake in the oven at 180° (Th. 6) for approximately 20mn. Serve lukewarm with a few pieces of foie gras.