Discover our recipe for Club sandwich with foie gras
Ingredients for 8 people
16 slices of soft sandwich bread
300 g of foie gras in terrine
100 g of figs
100 g of prunes
100 g of dried apricots
50 g of walnuts
50 g of hazelnuts
5 g of curry paste
Salt and pepper
2 dl of Pineau des Charentes Blanc
- Put the figs, apricots, prunes, walnuts, hazelnuts, curry paste and Pineau des Charentes Blanc in a stew pot.
- Cook on a low heat for 20 minutes then mix and leave to cool.
- Spread the bread with this chutney and place a slice of foie gras.
- Place a second slice of bread on top and trim the edges to obtain a regular shape.