Foie gras and Raspberries



  • Duck Foie Gras 
  • Gingerbread 
  • Fresh raspberries 
  • Balsamic vinegar 
  • Black pepper 
  • Salt (Fleur de sel) 

More details

Cut the foie gras into 7cm squares as thick as you please, sprinkle with pepper. Store in a cool place. 

Cut twice as many gingerbread squares. 

Roughly crush some raspberries and add in a few drops of balsamic vinegar. 

Spread the mixture on the gingerbread squares. Place a foie gras square between two slices of gingerbread. Lightly sprinkle with salt. Decorate with a few strawberries.