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Ingredients
Torchon Foie Gras d'Oie entier
2 slices of Foie Gras
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4 panini breads
1 duck leg confit
A few leaves of fresh coriander
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Preparation
1

Heat slightly the duck leg confit to crumble it easier.

2

Cut your slices of foie gras into small cubes and mix the duck leg and the foie gras together.

3

Season to your liking, @sarahtatouilledanssacuisine has added some fresh coriander leaves.

4

Garnish your panini breads and bake them for 4 to 5 minutes keeping an eye on it.

Thank you to our partner blogger @sarahtatouilledanssacuisine for this recipe