bridor

Duck foie gras sandwich on onion and beetroot bread

  • Portions 8
  • Preparation 15 minutes
  • Cook 0 minutes
Recommended consumption time
  • Breakfast
  • Lunch
  • Brunch
  • Snacks
  • Appetizer
  • Dessert
bridor

Recipe created by

Bridor, Amérique du Nord

Ingredients used

Pains Cuisinés - Onion Beet Bread Roll
bridor
Pains Cuisinés - Onion Beet Bread Roll Quantity: 8
Pains Cuisinés - Onion Beet Sandwich Bread
bridor
Pains Cuisinés - Onion Beet Sandwich Bread Quantity: 4
  • Duck foie gras au torchon
  • pickled beetroot
  • Black truffle
  • Cranberries jam
  • micro sprouts
  • fleur de sel

Preparation

  • Étape 1

    Cut breads in half and toast

  • Étape 2

    Spread the jam, add the pickled beetroot and the slices of foie gras. Add a few slices of truffle and some sprouts.

  • Étape 3

    Sprinkle lightly with fleur de sel and enjoy!

Chef's tip

This rich, flavoursome bread is perfect for a gourmet sandwich or appetiser.

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