Recipe for Crispy Duck Foie Gras with Chanterelle Mushrooms

Cut the phyllo sheets into squares. Melt about 30 g of butter and brush the phyllo with a pastry brush. Layer two sheets of phyllo, offsetting the corners of the second sheet from the first to form a star shape. Place them in 2 greased ramekins.

Put the pastries in the oven to brown at a low temperature. It should take about 10 minutes. Unmold them after letting them cool and place them on a plate.

Peel and brush the mushrooms. Sauté them in the remaining butter with the finely chopped shallot, salt, and pepper (if the mushrooms release moisture, drain them and repeat the process to lightly brown them). At the end of cooking, add the chopped parsley.

Meanwhile, quickly brown the slices in a non-stick skillet. Season with salt and pepper.

To finish, fill the pastries with mushrooms, then place the foie gras on top, possibly cut into two or three pieces to arrange it nicely in the bowls. Sprinkle with parsley.