caviar-d-aubergine-et-magret-de-canard-fume

Aubergine Caviar and Smoked Duck Breast

Ingrédients

  • 1 100g portion of smoked duck breast, pre-sliced
  • 1 fresh French stick
  • 2 aubergines
  • 2 cloves of garlic
  • 6 basil leaves
  • 2 tablespoons of olive oil
  • Salt, pepper

Préparation

Wash and cut the aubergines in half lengthways and put a few cubes to one side for decoration. Slice the flesh of the aubergines with a knife and drizzle with olive oil.

Put the prepared aubergines into the oven at 200°C for 10 to 15 minutes.

When the vegetable is properly cooked, scrape out the flesh of the aubergine with a spoon and blend with the garlic, the basil and a spoonful of olive oil. Season and put to one side to cool. 

To make your appetisers, spread a layer of aubergine caviar on to slices of bread and garnish each of them with the slices of smoked duck breast.

Suggestions:

You can replace the French stick with farmhouse bread which has a more rustic flavour.
You can lightly toast the slices of French stick to give a slight crunch to your appetisers.

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