Quince, duck foie and cheese pâté


  • 400 g quince paste
  • 400 g goat’s cheese
  • 200 g duck foie
  • 1 sp sugar


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.

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