Bruschetta with sundries tomatoes, dried duck breast and whole Foie Gras
2 pain de campagne baguettes
1 jar of sundried tomatoes
300 g ready to eat whole Foie Gras
A few slices of dried duck breast (or smoked if prefered)
Espelette pepper (4 spices mix for the toast, or Sechuan pepper)
Make this recipe using a dense pain de campagne. Spread sparingly with a little fat from the Foie Gras and sprinkle with the spice of your choice, for example, 4 spices or Sechuan pepper. Toast the bread lightly.
Chop the sundried tomatoes and lay them on the toasted bruschette.
Add a thin slice of dried duck breast and some more sundried tomato, then a large slice of Foie Gras.
Finish with freshly ground pepper and a pinch of Espelette pepper or Sechuan pepper. Decorate with a single leaf of rocket.