Perigord-style open sandwiches with confit chicken gizzards and duck breast

Préparation 15min
Préparation 2
Préparation 5min
caillefoie gras-min

Ingrédients :

  • 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

Préparation :

  • 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.
Bon appétit !

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