Defrost the bread for 30 minutes, cut it in half. Toast the bread in the salamander oven.
Step 2
Peel the pear, then cut it into eight wedges. Heat the honey and a sprig of rosemary in a frying pan, add the pears, and cook for 10 minutes. The pear should be tender.
Step 3
Mix the goat cheese with a mixer to soften it. Add the black pepper and ½ teaspoon of chopped rosemary leaves.
Step 4
Using a small spoon, make 1 quenelle and place on each half of the bread, add 2 slices of smoked duck breast, roasted pear, and a small sprig of rosemary.
