Share

Croissant stuffed with duck breast and foie gras

Ingredients:

1 batch of home-made pizza dough

Slices of duck breast stuffed with foie gras (a speciality of south-western France) - if not, a slice of cooked foie gras with a thin slice of duck breast, with the layer of fat on top.

Salt, pepper

 

Method:

Cut a triangle of pizza dough (half the size of a standard croissant)

Roll it around a slice of duck breast stuffed with foie gras (a speciality of south-western France) (if not, a slice of cooked foie gras with a thin slice of duck breast, with the layer of fat on top will do).

Season with pepper

 

Baking in a Le Panyol wood-fired oven:

Cooking method: no fire, closed hearth

Remove the embers from the hearth or let them go out completely.

Once the interior of your Le Panyol wood-fired oven reaches around 180-160°C, insert your croissants.

Close the oven door.

Bake for 45-90 minutes.

Serve with a sweet white wine. Enjoy!

history.go(-1);
GO back
rouge
1
1
fa-th-large