Bouché à la reine with Gers duck hearts

Ingredients:

For 2 persons

• Preparation time: 15 minutes
• Cooking time: approx. 15 minutes
• 1 pack Esprit Foie Gras hearts
• 1 Onion
• 100 g button mushrooms
• 1 leek
• Organic extra virgin olive oil
• 2 puff pastry puffs - you can find ready-to-fill puff pastry puffs at your baker's or on the specialist website.
• Parsley
• Arugula salad
• Vinegar
• Salt and pepper

Preparation:

Cut the hearts into small pieces, rinse with water and leave to dry on kitchen paper. Season with salt and pepper.

In an adhesive frying pan, sauté a finely chopped onion, 1 finely chopped bell pepper and the chopped button mushrooms in ORGANIC extra-virgin olive oil. Allow about 15 minutes.

Add the mixture to the puff pastry "bouche à reine".

Serve with rocket salad and chopped parsley.

You can also add a dab of crème fraîche if you prefer.

For the vinaigrette: 3 tablespoons organic extra-virgin olive oil + 1 tablespoon vinegar, salt, pepper.

Created by Cuisine et Décoaration by Maria