Amandine Princess in foie gras bouchées or stuffed with bacon

Doréoc – Madec&Co

Preparation : 30mn
Cooking : 20mn
Recipe for 12 bouchées
Recipe for 3 persons

• 6 Amandines Doréoc potatoes
• 200g half-cooked foie gras
• Chives
• Poppy seeds
• Flower of salt
• or
• 12 Amandines Doréoc potatoes
• Garlic and herb cottage cheese
• Slices of bacon
• or smoked slab bacon

Preparation

Put potatoes in a saucepan full of salted cold water or in a steam cooker and cook them until they can be easily pierced by the point of a knife (15 to 20 mns, according to the size of potatoes)
Cut them in half, lengthwise. Cut foie gras in thick slices. Then place foie gras on potato slices. Bind with a stem of chives. Sprinkle over poppy seeds and flower of salt. Savour warm or cold.

Or

Scoop out potatoes slightly with a teaspoon. Mix the pulp with garlic and herb cheese in a bowl. Fill in potatoes with the preparation and place a small piece of fried bacon on top. Best served warm.

Tip : foie gras can be replaced by liver mousse pâté.

Check out all of the “Doréoc” recipes on the Web at www.doreoc.com

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