Mini-Burger with Foie Gras and duck breast

Preparation time: 15 min.

For 4 people

Difficulty: 1/5


  • 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

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