Le Foie Gras - Exceptionnel à chaque fois !

Bruschetta with sundries tomatoes, dried duck breast and whole Foie Gras

10 min. For 6 people


  • 2 pain de campagne baguettes

  • 1 jar of sundried tomatoes

  • 300 g ready to eat whole Foie Gras

  • Rocket leaves

  • 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. 

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