Autumn tartine with smoked duck breast, walnuts and goat cheese
4 people | 15 minutes of preparation
• 4 slices of crusty bread
• 12 slices of smoked duck breast
• fresh goat cheese
• walnut kernels
• 5 cl balsamic vinegar
• Le Saunier de Camargue fleur de sel
1 . In a saucepan, heat the vinegar and reduce until a syrupy texture is obtained.
2 . Toast the slices of bread slightly, then spread generously with fresh goat cheese.
3 . Add a pinch of Le Saunier de Camargue fleur de sel to each slice.
4 . Place slices of smoked duck breast and walnut kernels on top of the goat cheese.
5 . Drizzle with a little balsamic reduction, then garnish with a few fresh coriander leaves.