For: 4 people • Preparation : 1 hour • Cooking : 30 + 5 minutes • Difficulty : Medium
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Ingredients
- Chicken livers: 300 g
- Shallot: 50 g
- Butter: 20 g
- Cognac: 2 cl
- Thyme, garlic, bay leaf
- White mushrooms: 300 g
- Onion: 100 g
- White wine: 5cl
- Old-fashioned fig mustard
- Chopped tarragon: 1 tsp
- Egg: 1
- Brick pastry: 1 packet
- Olive oil: 5cl
- Lettuce
- Dressing with fig mustard: 4cl
- Fresh figs: 4 pcs
Recipe process
Gratin stuffing:- Remove the nerves and gall if necessary from the chicken livers.
- Heat a non-stick frying pan with a little olive oil. Quickly brown the chicken livers with the chopped shallot, thyme, garlic and bay leaf.
- Flambé with cognac. Cool. The livers should remain very pink.
- Chop finely. Adjust the seasoning.
- Sweat the chopped onion with the thyme, garlic and bay leaf.
- Add the washed mushrooms cut in quarters.
- Deglaze with white wine. Sweat until the liquid evaporates. Cool and chop finely.
- Mix the chicken liver gratin stuffing, the mushroom duxelles, the old-fashioned fig mustard, the chopped tarragon, and the raw egg.
- Put the stuffing in a pastry bag with a 15mm nozzle. Brush a sheet of brick pastry with olive oil.
- Fill with stuffing. Roll tightly. Brown quickly with olive oil.
- Cut sections with a knife.
- Serve as a crispy aperitif with old-fashioned fig mustard or as a starter with a salad and a fig mustard dressing with thin slices of fresh figs.
