Recipe for Marinated Raw Foie Gras Millefeuille

Marinate the raw liver in a shallow dish with apple juice and cider vinegar. Place it in the refrigerator for 2 hours.

Peel and cut the mango into thin slices.

Melt the butter in a saucepan while adding the maple syrup.

Brush the pastry sheets with a brush, layering them two by two, then bake for 15 minutes in the oven between two baking sheets.

Repeat the process with the other 2 sheets. Once out of the oven, cut into 12 triangular pieces and let cool.

Cut the liver into 8 thin slices.

Place a little orange marmalade or mango chutney on each triangle. Put a slice of pâté on the first triangle, a few thin slices of mango, and a few leaves of lemon balm, then sprinkle with salt and pepper.

Repeat the operation once more and then place a final triangle.

To finish, season with fleur de sel and crushed red berries, and serve immediately as a starter with young mixed greens and a bit of orange marmalade or mango chutney.