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Before starting this Foie Gras and Onion Chutney Appetizer recipe, make sure you have organised all the necessary ingredients.
Place the spoon pastry cases on a baking sheet. Fill with onion chutney.
On top, place a thin slice of duck foie gras. Season with salt and Espelette pepper.
On a chopping board, finely grind a slice of gingerbread with a small knife.
Sprinkle some gingerbread crumbs over the foie gras.
Gently arrange a chervil leaf on top, using decorating tweezers for an easier operation. Reserve in the fridge until ready to serve. Bon appétit!
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