The moment of the aperitif is, in my opinion, the most important moment of a festive meal, on a par with the dessert of course.
It’s also what I like to prepare the most.
For this Christmas, I intend to bet on the club sandwich. These little things are timeless and please every time. For festive club sandwiches, I made them with foie gras, fig chutney and duck breast.
You will love!
For the occasion, I used the delicious products Rougie. Good products, that’s for sure, that makes all the difference.
Foie gras club sandwiches:
16 slices of dried duck breast
Flatten the slices of bread and pass them through the toaster.
Remove the crust, making sure they are all the same size.
Spread 4 slices of bread with the foie gras.
Put a little fig confit in the center of each side.
Cover with 2 slices of bread and cut diagonally.
Now, lift each slice from above, and garnish with a slice of duck breast and a few leaves of arugula.
Put the bread back on it, and hold everything together with a pretty spade.
Serve quickly, so that the bread stays crispy.
To finish: it is of course possible to garnish everything before cutting. But, by doing so, we cut the arugula and sometimes the duck breast cleanly. I find that small leaves that exceed, it’s much prettier.
With these quantities you will have 16 medium-sized club sandwiches. We could quite imagine them smaller and cut each one in half.