Bruschetta with sundries tomatoes, dried duck breast and whole Foie Gras
10 min.
For 6 people
Ingredients
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2 pain de campagne baguettes
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1 jar of sundried tomatoes
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300 g ready to eat whole Foie Gras
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Rocket leaves
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A few slices of dried duck breast (or smoked if prefered)
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Espelette pepper (4 spices mix for the toast, or Sechuan pepper)
Preparation
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.
