Foie Gras Muffins golden and rich

1 Place your foie gras escalopes in the freezer for 10 minutes.
2/In a pan heat your knob of butter and a few drops of oil (or some duck fat) sauté your porcini mushrooms, if they are frozen do not thaw them do the same, salt and pepper then set aside in a warm place.
3/In a small dish spread your vermicelli then pass it under the grill in the oven (be careful this goes very quickly they should just be golden), then set aside on a plate.
4/Heat a pan then place your foie gras escalopes without fat, salt and pepper cook 1 minute on each side and transfer to absorbent paper.
5/Then in this pan used for cooking the foie gras add a little butter sauté your banana whistles salt and pepper, cook approximately 6 minutes then turn off place your foie gras escalopes on top (for the heat) and keep covered.
6/Open your muffins in 2 and toast them.
Assembly:
In the middle of the plate the base of your muffin, the banana whistles nice and hot a hint of rice vinegar, then the foie gras escalope a few pieces of your vermicelli, partially covered by the lid, the reheated mushroom quarters around it and finish with hints of truffle balsamic vinegar.