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Duck Foie Gras Toast with Berawecka-Style Dried Fruit Chutney

Persons

10

Preparation time

Difficulty

Cost

Duck Foie Gras Toast
Pierre Koch

Recipe created by :

Pierre Koch, Executive Chef EMEA

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Picto_ingredients.svg List of ingredients

  • Bridor Une Recette Lenôtre Professionnels Mulled Wine and Chestnut Loaf
  • 200 g lightly cooked foie gras
  • Butter

 

For the chutney :

  • 100 g figs
  • 30 g dried apricots
  • 10 g pistachios
  • 10 g hazelnuts
  • 10 g walnuts
  • 10 g raw almonds
  • 20 g butter
  • 10 cl red wine
  • 1 cinnamon stick

Picto_preparation.svg Preparation steps

Dried fruit chutney : 

  • Start by crushing the dried fruit, then roast carefully in butter over a low heat.
  • Add the figs and apricots previously cut into pieces, cook for 2 minutes, then deglaze with red wine and add the cinnamon stick.
  • Leave to simmer gently until you obtain a delicious compote.
  • Remove the cinnamon stick then leave the compote to cool.

 

Assembly : 

  • Start by cutting the slices of bread, then pipe on the dried fruit chutney and then cover with a generous slice of foie gras.

Picto_tip-chief.svg Chef's tip

To obtain a roasted chestnut flavour, toast the slices of bread on one side.