Cold Starters

Small Duck Liver Toasts, Salt and Pepper
  • For : 4 servings
  • Time : 1 hour
  • Difficulty : easy

For this recipe, you need :

  • 24 slices of bread
  • 400 g duck foie gras
  • Guérande salt
  • fresh ground pepper
  • Dressing:
  • 800 g beets
  • 1 litre Banyuls wine
  • 1/2 Xeres vinegar
  • 1/4 litre peanut oil
  • 1/4 litre walnut oil
  • 2 pinch fresh ground pepper
  • 2 pinch salt
  • Candied vegetables
  • 150 g roquette (watercress-like salad)
  • 150 g green beans
  • 2 tablespoons peanut oil
  • 1 teaspoon Xeres vinegar
  • 1/2 teaspoon balsamic vinegar
  • salt
  • pepper

Technical Stages :

  • Dressing:
  • Peel and cut the beets into a light brunoise. Reduce 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. Moisten 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. Refresh 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.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Hemispherical rolled edge mixing bowl Ø 25 cmHemispherical rolled edge mixing bowl Ø 25 cm 20.60 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.80 Euro
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