French · Lunch
French Duck Liver Spread Sandwich
An open sandwich built on toasted sourdough spread with smooth duck liver mousse, finished with sweet fig jam, cornichon slices and peppery arugula. The mousse is rich and slightly gamey, balanced by acidic and sharp accents.
$5
10 minsPrep
3 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
397Calories
15.1gProtein
23.4gFat
32.2gCarbs
10.6gSugar
2.1gFiber
718mgSodium
110mgChol
10.2gSat Fat
287mgPotassium
52mgCalcium
4.8mgIron
9.2mcgVitamin B12
3.1mgVitamin C
low-calorie
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Lay the sourdough slice on a cutting board and thinly spread the butter edge to edge so the pate does not tear the crumb.
2
Toast
Place the buttered slice in a dry skillet over medium heat and toast for 2 to 3 minutes per side until deep golden and crisp at the edges.
3
Build
Spread the Dijon mustard over the warm toast, then layer the duck liver pate mousse thickly across the surface using the back of a spoon, smoothing to the edges. Scatter the cornichons and arugula over the pate, then dot the fig jam across the top.
4
Plate
Season with the flaky salt and black pepper, cut the sandwich in half on a diagonal, and serve immediately while the toast is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g duck liver pate mousse
- 2 slice2 slice sourdough bread (about 1.6 oz/45g)
- 2 tsp2 tsp butter, softened
- 44 cornichons
- 2 tbsp2 tbsp fig jam
- a small handful of arugula (about 0.35 oz/10g)
- 1 tsp1 tsp Dijon mustard
- a pinch of flaky salt
- a pinch of black pepper
