Small Duck Liver Toasts, Salt and Pepper

Technical stages for Small Duck Liver Toasts, Salt and Pepper :

• Dressing:
• Peel and cut the beets into a light brunoise. the Banyuls wine in a pot with the Xeres vinegar until you obtain about half a liter of liquid.
• Pour the warm liquid in a jar with the beet brunoise. with the 2 oils and season with salt and pepper.
• Close the jar and let it sit for 24 to 48 hours.
• Boil the green beans, leaving them a bit crunchy. quickly to fix their green coloration. Sort and wash the salad.
• Prepare the dressing with all the ingredients mentioned.
• Brown the bread slices on both sides under the grill. Season with Guérande salt and ground pepper. Season the sald and beans in a salad bowl with the dressing.
• Service:
• Arrange the salad and green beans as a bouquet in the middle of the plates and surround with the toasted bread slices on which you will have put about 15 to 20 grams of foie gras. Season with the remaining beet dressing.