Salad with two duck livers

• 1 salad mix (Mesclun type)
• Various aromatic herbs: chervil, tarragon, chives, basil
• 4 small slices of Foie Gras (i.e. 1 terrine of Duck Foie Gras cooked with Guérande Salt: see this product on our site)
• 1 Half-Cooked Duck or Goose Foie Gras 120 g (see this product on our site)
• 1 teaspoon of Balsamic vinegar
• 1 teaspoon sherry vinegar
• 3 tablespoons of olive oil
• Salt and Pepper
• 100 grams of puff pastry
• 1 egg yolk
• 4 tomatoes, peeled, cored and chopped

Turn on the oven at 210 °C (gas mark 7).

Prepare the salad and chop the herbs.

Prepare the vinaigrette with the two vinegars, salt, pepper and olive oil.

Roll out the dough.

Using an inverted glass, cut out 12 puff pastries.

Brown them with egg and cook them for 10 minutes.

Put the tomato pulp, herbs, salt, pepper and a little vinaigrette in a bowl.

Open the puff pastries and top with the tomato paste.

Fry the slices of Foie Gras cooked with Guérande salt for 2 minutes on each side.

Arrange the puff pastry, the slice of pan-fried liver and the slice of semi-cooked liver around the salad.