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Cube of foie gras in mini vegetables with cider jelly
INGREDIENTS :
- 300 g of foie gras in a tea towel or in a block
- 3 mini vegetables per person: zucchini, tomatoes, peppers, potatoes, ...
- 1 jar of cider jelly
- Salt flower
PREPERATION :
- Blanch the vegetables. For the potatoes, let them cook
- Partially hollow them out to be able to place cider jelly and slices or cubes of foie gras.
- Sprinkle with fleur de sel
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