Description
This gingerbread toasts topped with Foie gras, on a tangy onion confit are an iconic recipe for the end-of-year celebrations.
Ingredients
Scale
- 250 g of semi-cooked duck foie gras
- 8 slices of gingerbread
- 8 tablespoons of onion confit
Instructions
- Using the cookie cutter, cut out circles from the gingerbread slices. Keep the scraps for other recipes.
- Place a tablespoon of onion confit on each gingerbread round. Adjust the quantity to your taste.
- Cut the foie gras into slices or pieces sized to fit the toasts. Place one piece on each prepared base.
- Decorate the toasts with pomegranate seeds and a sprig of dill for a burst of color and freshness.
- Arrange the toasts elegantly on a platter or slate. Serve immediately or store as needed.
- Prep Time: 15 min
- Category: appetiser
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 220 kcal