Preheat the oven at 180 °C/356 °F
1- Preheat the oven at 180 °C/356 °F
2- Fold each brick leaf in two.
3- Include each Reblochon piece in the brick leaf and fold every end.
4- Fry each brick in a frying pan with olive oil. Then bake them in the oven for 5 minutes.
5- Cut Friseline in medium size pieces and add the vinaigrette.
On each plate, put Friseline, the Reblochon brick, the smoked duck breast fillet, add cut chives and grilled crushed hazelnuts.
- 3 Friseline
- 8 Brick sheets
- Olive oil
- 8 Reblochon pieces
- 16 smoked duck breast fillets
- 40 g of grilled crushed hazelnut
For the vinaigrette
- 4 tablespoon of hazelnut oil
- 1 tablespoon of red wine vinegar
- Salt, Pepper