Foie gras with rose petals and red fruits
6 small rustic bread rolls (cut lengthways)
350 g whole Foie Gras
1 small punnet each of raspberries, strawberries, red currants and blueberries
1 packet of pre-sliced smoked duck breast
Edible rose petals
Ground black pepper
A few basil leaves to decorate
For this foie gras recipe, no cooking is required.
Wash and dry the fruits and cut the strawberries into halves.
Remove the tops of the bread rolls and remove a little of the soft bread inside to create a small cavity.
Add the fruits and a few drops of balsalmic vinegar.
Cut the Foie Gras into small mouthfuls and place them on the fruits.
Cut the duck breast slices into thin slivers and lay them on the foie gras and fruit.
Decorate with rose petals and basil leaves and add a sprinkling of ground pepper and sea salt.