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Executive Chef Pascal Bernou
France
Maison Rougié
Smoked dry magret tartine, guacamole and salad
Add a touch of freshness to your menus with this smoked dry magret tartine. The combination of creamy guacamole, the crunch of raw asparagus, and the finesse of the magret offers a perfect balance in the mouth. An ideal recipe for refined appetizers or sharing plates. It's your turn to play!
4 pers.
35 min
Ingredients
- Country bread 4 slices
- Guacamole 200g
- Green asparagus 8 pieces
- Pea shoots 60g
- Pink radishes 100g
- Lamb’s lettuce leaves 80g
- Olive oil 1dl
- Sherry vinegar 50g
4 pers.
35 min
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Preparation
1
Prepare the bread: Toast the slices of bread with a drizzle of olive oil until golden and crispy.
2
Prepare the asparagus: Finely slice the raw green asparagus, then drizzle with Sherry vinegar to season and slightly tenderize them.
3
Assemble the tartine: Generously spread guacamole on each slice of bread, then place the seasoned asparagus on top.
4
Add the smoked duck breast: Roll the slices of smoked cured duck breast and arrange them harmoniously on the tartine.
5
Finalize the presentation: Decorate with a few salad leaves and pea shoots to add freshness. Add a turn of black pepper before serving.
Chef's Tip
To add even more contrast and indulgence, add some crushed roasted hazelnuts or a zest of grated lime just before serving.
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