The True Burger: Foie Gras

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Preparation info

  • For

    6

    hamburgers
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 2 duck breast fillets
  • 50 g ( oz) baby spinach leaves

Method

Slash the skin of the duck breasts in a criss-cross pattern down to the flesh. Cook the duck breasts over gentle heat 5 minutes skin side, 2 minutes flesh side (they should stay red). Cut them into thin slices.

Arrange the baby spinach leaves on a plate, cover them with the duck breast. Toast the buns on the barbecue, cook the slices of foie gras on the hotplate for about 1 minute on ea