Duck Foie Gras with gingerbread toasts

Duck Foie Gras with gingerbread toasts


 

INGREDIENTS

Ingredients for 12 small portions :

- 1/2 half-cooked duck foie gras terrine 


- 6 pieces of gingerbread special foie gras 


- 2 apples


- 10g of butter


- 1 pinch of ginger in powder


- 1 pinch of espelette chili pepper



METHOD

1- Slightly toast your gingerbread slices with a toaster. 


2- Slice the foie gras terrine in half centimeter slice.


3- Place 1 foie gras slice on top of 1 gingerbread slice, make sure the gingerbread slices are well covered.


5- Nicely cut each toast into 4 small portions.


6- Wrap with clingfilm and set aside in the chiller.


7- Peel off and remove the center of the apples. Cut them into small cubes. Fry them with butter and spices (ginger and espelette chili pepper) in a frying pan. Slightly season with pepper and salt.


8- Once the apples cubes are soft, stop cooking and let them cool down.


9- Before serving pour a little scoop of the apple compote on top of each morsel. Enjoy !



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