Crépinette De Volaille Au Foie Gras Recipe
chicken and foie gras, last year’s pear
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Ingredients
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Main Ingredients
For Cooking
Method
Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the ground chicken, diced foie gras, diced pears, chopped thyme, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2
Form the Crépinette
Lay out the pork caul fat on a clean surface. Take a portion of the chicken mixture and mold it into a patty. Wrap the patty with the caul fat, ensuring it's fully enclosed. Repeat until all the mixture is used.
Cooking
- 3
- 4
Rest and Serve
Remove the crépinettes from the skillet and let them rest for a few minutes before slicing. Serve warm with a side of your choice.
