Foie gras and duck breast club sandwich
Ingredients
Instructions
- 300 g semi-cooked foie gras
- 12 thin slices of smoked duck breast
- 6 slices of brioche sandwich bread
- 1 handful of mesclun
- balsamic vinaigrette
- fleur de sel, ground pepper
- Cut the slices of bread into triangles. Toast them in the oven or in the toaster.
- Dress the salad with the vinaigrette.
- Assemble the club sandwich. Cover 1 triangle of sandwich bread with a few leaves of mesclun, top with 1 slice of duck breast then 1 slice of foie gras. Salt, pepper. Repeat the operation a second time, ending with 1 triangle of toasted sandwich bread.
- Hold the club sandwich with a wooden pick.
Foie gras and duck breast club sandwich
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