Sarrade vous propose son club gascon au magret séché

Gascon club sandwich with duck foie gras block and smoked duck breast on cocoa bread with black cherry jam

Name: Gascon club sandwich with duck foie gras block and smoked duck breast on cocoa bread with black cherry jam
Prep time: 10 min
Ingredients: 3 cocoa bread sheets; 100 g rocket; 100 g black cherry jam; 400 g duck foie gras block; 150 g dried sliced duck breast; 50 g chopped walnuts

Preparation
time 10

Difficulty
level Difficulty: +

Dish type Aperitif, Main course, Starter, Trimmings

Cuisine type Bistro, Duck foie gras, Duck meat, French, Takeaway

Portions 12

Ingredients

3 cocoa bread sheets
100 g rocket
100 g black cherry jam
400 g duck foie gras block
150 g dried sliced duck breast
50 g chopped walnuts

Print Recipe

Instructions

Spread half the block evenly over one cocoa bread sheet. Sprinkle with the walnuts. Add the smoked duck breast slices, forming an even layer edge-to-edge.
Spread the next sheet with the black cherry jam. Sprinkle generously with rocket and place it on the first sheet.
Spread the remaining sheet with the remaining foie gras and lay it upside-down on the others.
Gently press down to bind the sandwich together.
Using a long, narrow serrated knife: cut the sandwich from top to bottom make three long strips, then divide those into four. Cut the 12 resulting squares diagonally. Serve 2 triangles per person, held together with a cocktail stick.
Let your imagination go!
You can replace the black cherry jam with fig jam, or even quince jam. You can add Granny Smith apples, thin slices of Basque sheep’s cheese and more.