Autumn fruit tartines with pan-fried and ready-to-eat Foie Gras
- 350 g whole duck Foie Gras (mi-cuit)
- 300 g uncooked Foie Gras
- 1 kg fresh figs (or apples or pears)
- Chutneys made from dried fruits, pistachios, dried apricots, figs, pine nuts, onion marmelade, red currant jelly (home made or shop bought)
- Young salad leaves and fresh thyme sprigs
- A pack of sliced smoked duck breast
The fresh figs cut in half (or other autumn fruits) spread with chutney become the tartines. To some add slices of ready-to-eat Foie Gras, others slices of smoked duck breast, and others pan-fried Foie Gras.
Cut the bread into thin slices as an accompaniment.
For the slices of uncooked Foie Gras, cut to a thickness of approximately 1.5 cm and pan fry for around 3 minutes, turning several times until they are crispy and golden in colour.
Season with sea salt and freshly milled black pepper.
Garnish with seasonal fruits, a few salad leaves and sprigs of thyme.