Buckwheat blinis with foie gras, fig and onion confit

Description

Small galette with duck leaver and confit of onions

Recipe

Blinis: Mix the yoghurt with the sifted flour, baking powder and salt.
Stir in milk, then add beaten eggs and olive oil.
Leave to rest.
Cook the blinis in a frying pan for 2 minutes on each side.
Set aside on a wire rack.