Roasted apple with foie gras, Monbazillac and dried duck breast

Ingredients

Serves 4:

4 apples
2 packages Esprit Foie Gras dried duck breast
2 small slices of foie gras
4 tablespoons Monbazillac wine confit from Alimentation Fine de France
4 slices half-baked bread

Preparation

Peel your apples with an apple peeler.
Preheat oven to 200°C
Arrange your slices of duck breast between each slice of apple.
Cut 1/2 slice of foie gras and place inside the apple. Add 1 tablespoon of Monbazillac wine confit. 4. Bake for 20 minutes at 200° C.
Slice the bread, toast it and place it under your apple.

Directed by Aftternoon Tea

Fresh Produce

Magret frais de canard gras – Minimum 380 g

Would you like to rediscover the authenticity and flavors of the Gers? Why not opt for fresh duck breast? You'll find all the flavor of a typical Gascony product on your plate. This succulent dish, which brings out all the freshness of Gers duck, can be found on the tables of all our region's finest gourmets.

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Gascon tapas

Fritons de canard du Gers – 150 g

Gers duck friton is the perfect accompaniment to your aperitifs.

It's the Gersois peanut!

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Gascon duck confit

Gers duck fat - 340 G

A veritable elixir of youth, the benefits of Gers duck fat cannot be overstated. It has been used for centuries to preserve and cook food, and its health benefits have since been proven.

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