Duck Foie Gras and Peach
Pie with Caramel and
 Sea Salt Sauce


Serves 4
 

Method

Place the sliced peaches in a frying pan and brown in butter. Put aside but keep warm.
Slice the foie gras and pan-fry. Salt, pepper and put aside.
Cook the individual rounds of pastry in flat pie dishes for 10 minutes at 200°C.
Fill the pies with the peaches and foie gras.
Cut the remaining flaky pastry into strips and criss-cross over the pies.
Cook in the oven for 5 minutes.

Caramel and Sea Salt Sauce
Heat the sugar in a little water until it forms a golden, syrupy caramel then add the cream and salt.

Finishing Touches
Place the hot pie in the middle of a plate and surround with a sea of caramel sauce.
Decorate with a leaf of chervil.