Crystal Peppers on home baked Bread with Duck Foie and Almond Leaves.
Ingredients (4 people)
- 12 peppers
- 4 thin slices of 4x8 cm of country-style bread
- 200 gr of duck foie gras
- 12 fresh marcona almonds
- Olive oil
- Salt Maldhon
- Black pepper
- Micro vegetables
Elaboration
Roast the peppers over the embers, peel carefully and strip them.
Toast the bread slices over the embers and reserve.
Dice the foie gras into approximately 2x2cm cubes, add salt and pepper, and sauté in a frying pan over a high heat.
Grate the almonds.
Presentation
Sauté the crystal peppers in a frying pan with a little olive oil and place them on the bread toasts. Place the foie dices on top of the peppers with the almond chips. Add maldon salt, a few micro vegetables and olive oil.
