Preparation time: 15 min.
For 4 people
- 200g of Foie Gras
- 12 thin slices of smoked duck breast
- 12 mini-burgers buns or 4 burger buns
- 1 carrot
- 1 red onion
- 1 tablespoon chopped coriander
- 1 tablespoon wasabi
- 50 g cooked mung beans
- 50 g kale
- 4 lettuce leaves
- Fleur de sel
- Pepper from the mill
Peel and grate the carrot. Finely chop the red onion.
Wash the cabbage leaves and salad leaves.
Spread a very thin layer of wasabi on the burger buns.
Add the carrots, kale, chopped onions, salad and thin slices of duck breast.
Cut the Foie Gras into 4 large slices or into 12 small slices.
Season with salt and pepper from the mill.
Place the Foie Gras on the burgers and add the caps.
Serve immediately with a salad of mesclun and mung beans seasoned with a sesame vinaigrette.
Source : CIFOG