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

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

Preparation : 15min

Cooking : 5min

Ingredients

For 2

  • 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

Recipe

  • 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.

Voir nos vidéos

A gourmet open sandwich with a southwest flavour. Top slices of tasty farmhouse bread flavoured with garlic and olive oil with our delicious confit gizzards, soft and juicy, alongside slices of duck breast. A few pieces of foie gras, green salad and seasoning will balance the dish. The ultimate in gourmet flavours.

Hubert - culinary advisor Routhiau Group