BLOCK DE FOIE GRAS BITE BLINIS/LEEK/SPECULOOS CHANTILLY

Recipe created by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
20 min
Baking :
15 min
Type of recipe :
Aperitif

INGREDIENTS serves 10

1 punnet of Sarrade IQF block de foie gras bites (30 units - 270 g)
30 small blinis
2 leeks
1 teaspoon of butter
8 slices of bacon
30 g raisins
2 tablespoons of balsamic vinegar
15 cl crème fraiche
4 Speculoos biscuits
Salt
Pepper

PREPARATION

Pare, wash and chop the leeks.

Sweat in the butter over a low heat until tender.

Boil the raisins in water for 3 minutes. Rinse and add to the leeks with the balsamic vinegar, salt and pepper. Cook for 2 min. Chill.
In an oven heated to 150°, dry the bacon for 30 mins, then wipe with a paper towel. Cut into 4 pieces.

Blend the Speculoos biscuits into a powder.

Whip the cream, pour in the powdered biscuit and season with salt and Pepper.

To dress: On a blini, place a teaspoon of leek fondue, then a square of bacon and a foie gras bite, and finish with a little Speculoos cream added with a piping bag.

Find all of our foie gras recipes

Enjoy your meal