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.

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