Perigord-style open sandwiches with confit chicken gizzards and duck breast
15min
2
5min
Ingredients :
- 60g confit chicken gizzards
- 40g smoked duck breast
- 2 slices country bread
- 40g foie gras
- 40g mixed green salad
- For the decoration:
- 2 cherry tomatoes
- 2 Parmesan shavings
- A few carrot tagliatelle
- For the vinaigrette:
- Walnut oil
- Balsamic vinegar
- Fine salt
- Milled grey pepper
Preparation :
- Take a slice of country bread, rub with garlic, trickle on some olive oil and toast in the oven.
- Spread the various ingredients on the toasted bread, ending with the decorative ingredients.
- Trickle on a little vinaigrette made with walnut oil and serve on a room temperature plate.
- For the carrot tagliatelle, peel the carrots with the vegetable peeler, then cut thin slices and set aside in cold water.
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