45 min 30 min
Unroll the puff pastry on your work surface. Using a 7 cm cookie cutter or a small bowl, cut out discs of pastry. Place the first disc on a baking tray covered with baking paper and prick the pastry with a fork.
Place a second disc on top, pressing the edges down firmly with your thumb to seal the dough. Repeat the operation on all 4 puff pastries. Blend the egg yolks with the cream and spread the mixture thinly with a brush over the pastry.
Gently score with the tip of a knife, taking care not to perforate the pastry. Then bake the mini-galettes for 25 to 30 minutes at 180°C, keeping an eye on them throughout. Leave them to cool, then separate them into 2 pieces.
Lastly, spoon the various chutneys on the bases of the mini-galettes, and pan-sear the raw Foie Gras cutlets for 30 seconds on each side in a hot pan. Cut the half-cooked Foie Gras into thin slices as well, then garnish the galettes, adding a few slices of smoked duck breast. At the end, add the fleur de sel and the freshly-ground pepper and bay blend.