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Ingredients
Le magret de canard fumé prétranché
1 pack of smoked duck breast
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8 slices of bread
A few shavings of Comté
4 slices of sun-dried tomatoes
16 quail eggs
Salt
Pepper
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Preparation
1

Cut the bread into slices and remove the crusts.

2

Cut the county into shavings. Chop the sun-dried tomatoes.

3

Arrange the slices of duck breast, Comté, tomatoes and close then cook the croques. Cut the croques into 4.

4

Cook the quail eggs in the pan. Arrange the eggs on the croques.

 

Video recipe (activate subtitles for a better experience)