Ingredients:
- 400 g quince paste
- 400 g goat’s cheese
- 200 g duck foie
- 1 sp sugar
Method:
Cut the quince paste, cheese and foie into slices. Place in a dish in mille-feuille style layers, alternating foie, quince paste and cheese, finishing with a layer of cheese.
Sprinkle a little sugar over the top and caramelise under the grill.