Roasted apple with foie gras, Monbazillac and dried duck breast

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

  1. Peel your apples with an apple peeler.
  2. Preheat oven to 200°C
  3. Arrange your slices of duck breast between each slice of apple.
  4. 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.
  5. Slice the bread, toast it and place it under your apple.

Directed by Aftternoon Tea

Batch of 2 fresh duck breasts
Fresh Produce

Fresh duck breast - Minimum 375 g

Would you like to rediscover the authenticity and flavors of the Gers? Why not opt for fresh duck breast? You'll find all the flavor of a typical Gascony product on your plate. This succulent dish, which brings out all the freshness of Gers duck, can be found on the tables of all our region's finest gourmets.

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