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Ingredients :

      For the pancake :

• 180 g all purpose flour
• 60 g buckwheat flour
• 2 eggs
• 150 ml milk
• 150 ml water
• 30 g melted butter
• Salt

      For the stuffing :

• 400 g smoked goose supreme
• 100 g "Cervoise" tomme/cheese « Petite Cornue »
• 1 litre béchamel sauce
• 200 g "Ancêtre" grated parmesan
• 50 g butter
• Parsley

Optionals :

• Serve on tomatoes and mixed herbs.

Preparation :

• Mix the two flours and incorporate them in the mixed milk and water.
• Add the melted butter, the salt and the eggs.
• Slightly grease a square or rectangular dish (28 x 35 cm).
• Pour a small ladleful of pancake batter and place in preheated oven at 450°F until the pancake is browned.
• Mix the 250 ml of béchamel sauce, the thinly sliced goose supreme, the tomme/cheese cut into small pieces, the "Ancêtre" grated parmesan and sliced parsley.
• Ensure the preparation is well mixed and then spread on the pancake.
• Repeat : pancake followed by the preparation.
• Roll up to obtain a cylinder and refrigerate for an hour.
• Slice the cylinder into six pieces, place them in a dish previously covered with butter, add the béchamel sauce, the parmesan and the melted butter.
• Brown the dish in a very hot oven.

Comments :

• PRESENTATION: Mix the lettuce with the vinaigrette; nest the lettuce on a plate. Arrange the duck liver on the lettuce and garnish with sprouts.

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