Marinating time: 24 hours
A favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord.
Served cold, it is sliced to form attractive rounds of foie gras encircled by duck breast which are then served on a bed of salad. A drizzle of olive oil and a few spears of chives, and you have a delicious dish typical of the Périgord.
- Remove three-quarters of the fat from the duck breast;
- butterfly the breast: that is, slice it almost in half crosswise, leaving it attached at one side so you have one piece that you can open up like a book; stuff with foie gras and tie up like a roast;
- place in a terrine; cover completely with coarse salt mixed with thyme and rosemary; marinate for 24 hours;
- remove the salt under cold water; dry with a kitchen towel;
- slice and serve cold.
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