Ingredients
Serves 4:
- 4 apples
- 2 packages Esprit Foie Gras dried duck breast
- 2 small slices of foie gras
- 4 tablespoons Monbazillac wine confit from Alimentation Fine de France
- 4 slices half-baked bread
Preparation
- Peel your apples with an apple peeler.
- Preheat oven to 200°C
- Arrange your slices of duck breast between each slice of apple.
- Cut 1/2 slice of foie gras and place inside the apple. Add 1 tablespoon of Monbazillac wine confit. 4. Bake for 20 minutes at 200° C.
- Slice the bread, toast it and place it under your apple.
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