Ingredients to make Volovanes stuffed with duck gizzards:
- 800 grams puff pastry
- 6 duck gizzards
- 3 spring onions
- 6 fresh garlic
- 2 cloves of garlic
- 8 yolks
- I beaten egg
- Hojiblanca extra virgin olive oil
- Salt
- Parsley
How to make Volaunes stuffed with duck gizzards:
Stretch the puff pastry and with a mold cut 16 circles. From 8, make 8 large rings and 8 small circles.
Line a baking tray with aluminum foil and place the large circles on top. Brush them with beaten egg and put the rings on top, brush again with beaten egg. Set the small circles aside and brush them with egg. Bake at 180ºC for 25 minutes. Finely chop the onions, the fresh garlic into sticks and the garlic cloves into slices. Put everything to poach in a pan with oil. When it takes color, add the filleted gizzards. Season and sauté everything.
Remove the vol-au-vents from the oven, fill them with the gizzards and place an egg yolk on top of each one. Put it back in the oven to gratin for 1 minute. Serve in a bowl and decorate with a sprig of parsley.
When serving the vol-au-vents, they should be filled and heated at the last moment, just before taking them to the table.
