A reciepe from Daniel Chambon

• Palmex raw duck foie gras: 1 piece
• Palmex Duck fat: 600 g / 21oz
• Pâté pastry:
• Butter: 225 g / 7.9oz
• Flour: 250 g / 8.75oz
• Starch: 125 g / 4.4oz
• Salt: 15g / 0.5oz
• Eggs: 40g / 1.4oz
• Water: 60g / 2.1oz
• Duxelles of morilles:
• Dehydrated morilles: 6 pieces
• Shallot: 1 piece
• Salt, pepper, nutmeg
• Quiche:
• Eggs: 4 pieces
• Cream: 3 dl
• Salt, pepper

• Pastry preparation:
  
  
• Incorporate in the mixer bowl the flour, the starch, the salt, the butter, the eggs and the water. Mix correctly to get a homogeneous pastry. Preserve in the refrigerator during one hour before using.
  
  
• Poaching of the foie gras:
  
  
• Salt and pepper the foie gras and let it marinate a night in the fridge.
  
  
• Put the foie gras in the fat and poach it 20 minutes on 75°C / 170°F.
  
  
• Let cool and drain few minutes.
  
  
• The “duxelles”preparation:
  
  
• Moisturize the morilles. Make its blanch in salted water few minutes.
  
  
• In a sauteuse, brown the shallot and the morilles chiselled.
  
  
• Add the salt, the pepper and the nutmeg. Let drain few minutes.
  
  
• Whisk the eggs, add the cream, salt and pepper. Then, incorporate the “duxelles de morilles”.
  
  
• The pie preparation:
  
  
• Spread the pastry. Cut a disk with a 10 cm diameter. Put it in a mould buttered previously. Pour the mixture of eggs and morilles, let a slice of foie gras poached. Then, cook in the oven on 220°C / 430°F during 15 minutes