Foie Gras mique

• 400 g flour
• Chicken stock cubes
• 1 teaspoon of salt
• 2 sachets of baker's yeast to be mixed dry
• 3 eggs - 80 g butter melted in lukewarm milk
• 400 g semi-cooked or raw duck foie gras

At this stage of the recipe, you may be asking yourself: what is this for? And for what result? In fact, the mique resembles a leavened pastry into which 400 grams of semi-cooked duck foie gras or raw foie gras is incorporated and it is quite delicious!

All these ingredients (except the foie gras) must be mixed well.

Let the dough rise for several hours (about 2 hours or more).

Fold the 400 grams of foie gras into the centre of the risen pastry.

And finally, steam the whole thing in a high pan with cubed chicken stock, wrapped in a tea towel, so as to obtain a cooked but not overcooked paste.

It is therefore necessary to check the cooking time regularly (about 30 minutes).

The mique should be sliced, topped with Perigueux sauce and served immediately.

Périgueux sauce is a delicious sauce made from a reduction of poultry stock, truffles and mushrooms.

For those who would like to try the Périgueux sauce, there is no need to make it as it is a very big job and requires a slow, very slow cooking and reduction. It is better to buy it.