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This features a slab of pan-seared foie gras duck liver, atop a crisp toasted ciabatta bread.
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Garnished with sea salt and crushed pistachio nuts, with a chunky caramelised apple, and thyme, served with brandy compote on the side.
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The compote lends bold fruity boozy sweet flavour to the tender, succulent, savoury salty fatty foie gras, complemented by the earthy nutty crushed pistachio nuts on top.
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Wine & Chef
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