Published : 09/09/2020

Foie gras millefeuille, goat cheese and quince

- Categories : Recipes , Special Occasions

1h 35 min
Hard
4 people
3€/people
320 Kcal/100g

Ingredients

125 grams of duck foie gras marinated with brandy and spices.
4 units of Green Apple Slices.
50 grams of organic quince meat from Puente Genil.
125 grams of Zuheros goat cheese.
Extra Virgin Olive Oil EVOO Peña de Baena.

Foie gras millefeuille, goat cheese and quince

This millefeuille of foie gras, apple and goat's cheese, caramelized, is a real scandal of flavors. The combination of the sweet touch of foie gras with the contrast of goat cheese and apple makes this aperitif a unique flavor. A formal dish for a special occasion and extremely surprising for its diners, and even more so if when serving it we add a few drops of our Extra Virgin Olive Oil Peña de Baena.

Assemble layers like a lasagna, starting with the apple slices.
Then the goat cheese, then the quince and finally the duck foie.
Repeat this sequence one more time and finish it with a layer of apple slices.
Caramelize the surface and serve.
Serve with a bouquet of tender lettuce shoots, Orange Gel, Fig Gel.
And charcoal cheese shavings.
When it is time to taste it, we will sprinkle it with EVOO PEÑA DE BAENA.

Recipe prepared by Puerta Sevilla, Taberna Restaurante Córdoba.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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