Ingredients

(for 1 person)

30 g Duck liver slices
45 g Smoked Salmon
60 g gingerbread
25 g black radish
100 g lamb's lettuce
1/2 pear
1 tbsp balsamic vinegar
Salt & pepper


Directions

Season the duck liver with salt and pepper.
Sear in a hot pan on both sides until golden brown.
Let cool and dice the foie gras and gingerbread.
Peel the black radish and slice thinly.
Peel half a pear, remove seeds, and cut into dices.
Alternate these ingredients on a skewer. Season to taste.
Arrange the lamb's lettuce and diced pear on a plate.
Drizzle with balsamic vinegar.
Place the foie gras skewer on top.
Serve with smoked salmon.