Starters | Foie gras | Gastronomic

Prune bites stuffed with foie gras

12 portions

Preparation: 15 min

Cooking: 0 min

Waiting: 12 h

These festive bites are ideal for an aperitif or for a gourmet buffet. They will cause a sensation!

  • Ingredients

    • 12 pitted dried prunes
    • ⅘ cup ( 200 ml) of Sortilège
    • 80 g of foie gras in a cloth
    • 12 slices of smoked duck breast
    • 12 toothpicks

  • Preparation

    1. Macerate the dried prunes overnight in Sortilège.
    2. The next day, using a knife heated under water, slice six slices of foie gras about ½ cm, then cut them in half to make “half moons”.
    3. Stuff each prune with a small piece of foie gras.
    4. Wrap everything in a slice of smoked duck breast and prick with a toothpick.

  • Notes