Reblochon and dried duck breast on toast
So good!
You need: (for 2 people)
- 2 slices of farmhouse bread
- 6 slices of dried duck breast
- 6 slices of reblochon cheese
- A drizzle of olive oil
- A dash of balsamic with blackberry
- 1 small gala apple
- A few walnut kernels
- Salt and pepper
- Preheat the oven to 200°C.
- Peel the apples and cut them into pieces.
- Melt a little butter to brown the apples. Season with salt and pepper.
- Add a little water to the pan to stew them. When they are easily crushed with a fork, take them off the heat.
- Put the olive oil on the bread and bake in the oven for 3 minutes.
- Place the applesauce on top, followed by the slices of fat-free dried duck breast.
- Then place thin slices of Reblochon cheese on top and bake for 12 minutes at 180°C. The cheese should be melting and the bread crisp.
- Before serving, add a drizzle of wild blackberry balsamic, some walnuts and enjoy immediately, accompanied by a green salad.
Tip: This recipe can also be created with smoked blackberry balsamic or honey vinegar.
