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1. Remove the skin, and bones of the chicken leg.
2. Marinate the chicken leg with 2g of salt and 0,5g of pepper for 12 hours. Then mince it.
3. Marinate the chicken breast with 4g of salt and 0,5g of pepper for 12 hours.
4. Cook the spinach with butter. Remove all the water.
5. Cut the chicken breast and foie gras into 1 cm cubes.
6. Mix the spinach, panko, and milk together.
7. Add the minced chicken leg and the chicken breast. Add egg white and mix. Finish with foie gras. Mix everything gently.
8. Stuff the "pate a pate" already cooked. Cover with hat.
9. Spread the yolk with brush and decorate.
10. Add chimneys made with aluminum.
11. Cook at 220 C for 10 minutes.
Bon appetit !
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