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

tartine perigourdine BD-min

Ingredients :

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.
Enjoy your meal !

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