- 1 pound duck foie gras, cooked (500 g)
- fleur de sel
- 3 quarts grapeseed oil (3 l)
- 1 pound soft wheat flour (500 g)
- 1 cup dry white wine (25 cl)
Instructions
Step 1: Dough
Place the flour in a stainless steel salad bowl, make a well in the center, and add a pinch of fine sea salt and the white wine. Mix by hand, incorporating the flour little by little.
When the dough is homogenous, cover with plastic wrap, and chill for 2 hours.
Step 2: Rissoles
Dice the foie gras into 1/4 ounce (8 g) cubes.
Roll out the dough as thinly as possible, preferably with a pasta roller. Place cubes of foie gras over half of the dough, leaving 2 1/2 inches (7 cm) between each one. Brush some water around the cubes, and fold the second half of the rolled out dough on top of the first.
Cut out 1 1/2 inch (3.5 cm) triangles from the dough, and seal the edges carefully.
Place them on a sheet pan covered with a piece of parchment paper, and chill.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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