A duck foie gras prepared traditionally by Jean-François Sudreau.
Charm your guests with brioches stuffed with foie gras. For 4 people, you need 4 good quality brioches. Cut the top of each brioche and scoop out the crumb. Mix the brioche crumbs with a little sweet wine such as a jurançon and combine with the foie gras. Stuff the empty brioche shell with this mixture, replace the brioche top, and heat for 2 minutes in a oven at 150° Celsius. Serve as an entrée with a sweet wine wine (Jurançon for instance).