1 First, I recommend that you lightly flour the scallop of raw foe gras on a plate with traditional flour. This yields a crispy exterior, which lends a nice contrast to the soft interior.
2 Over high heat, heat the grapeseed oil. When it’s very hot, slide in the scallop of foie gras.
3 As soon as the scallops are golden and cooked, place a teaspoon of truffenade in the center of the wrappers (half feuille de brick).
4 Re-form the brick, folding it in 4, as you would make an envelope.
4 Place the bricks on a baking sheet lined with parchment paper. Bake for 5 minutes, to let the flavors mingle inside and to brown the outside.
|
