Creamy Vol-au-Ventwith Foie Gras

Butterfly a whole raw chicken and later shred the cooked meat into thin strips.

Chop celery stalks, cut carrots into chunks, smash and chop garlic.

Sauté mushrooms in butter until browned.

Combine the sautéed mushrooms into a creamy sauce, whisking while adding the creamy liquid.

Add the shredded cooked chicken (or other cooked meat) to the creamy sauce and stir.

Slice the block of foie gras into rectangular pieces and pan‑sear them until a brown crust forms.

Plate the creamy mushroom‑meat sauce in a shallow dish or on a plate.

Place the seared foie gras slices on top of the sauce.

Serve the sauce with the seared foie gras over a vol‑au‑vent pastry shell.