On the verge of a starter, but if you keep them small, it fits like hors dOeuvres. The fruit outweighs the power of the duck liver (which, by the way, is interchangeable for foie gras).
6 servings
Ingredients
Brioche loaf
Ankle liver terrine
1 orange
3 tbsp brown sugar
Salt
Pepper
Mache salad
Balsamic
Description:
- Peel the orange and cut 5 mm thick slices, 6 pcs.
- Pour over sugar and then burn with a burner until caramelized.
- Slice 6 5mm thick brioche slices, approx. 2.5 x 2 cm in size. Roast or fry.
- Cut 6 slices of duck terrine. Salt and pepper, and fry quickly on both sides.
- Assemble and garnish with a salad leaf each.
- Drizzle over balsamic.
Pairs with:
Here there are some options, from champagne, other sparkling to cider or pinot noir.