Foie gras, duck breast and fig cake

Ingredients:

Serves 4

• 100 g dried and smoked duck breast slices Esprit foie gras
• 100 g foie gras
• 50 g dried figs
• 40 g butter
• 3 eggs
• 10 cl fluid cream
• 150 g flour
• 1 tsp. baking powder
• salt, pepper

Preparation:

1. Dice the foie gras. Remove the fat from the duck breast. Rinse the figs and cut into pieces.
2. Preheat oven to th. 6 (180°C). Mash the butter with a fork, then add the cream and the eggs beaten into an omelette. Whisk vigorously and gradually add the flour and baking powder, seasoning with salt and pepper. Stir in the foie gras, figs and duck breast. The mixture should be smooth and creamy.
3. Divide the dough between the non-stick molds without filling them to the brim. Bake for 45 minutes. Check for doneness with the tip of a knife. Turn out warm and leave to cool before serving.

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