Servings: 4 to 6
Preparation: 20 to 30 minutes
Cooking time: 10 to 15 minutes
Ingredients
1 fresh foie gras, Category A from Aux Champs d’Élisé
6 slices of brioche or egg bread
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) duck fat from Aux Champs d’Élisé
2 cups (300 g) oyster mushrooms, thinly sliced
2 cups (300 g) Portobello mushrooms, thinly sliced
2 cups (300 g) button mushrooms, thinly sliced
Sauce
1 tbsp (15 ml) olive oil
1 shallot, chopped
1 tsp (5 ml) honey
½ cup (125 ml) fortified rosé wine from Coteau St-Paul
1 cup (225 g) blueberries and raspberries
1 cup (250 ml) duck broth from Aux Champs d’Élisé
To taste salt and pepper
fleur de sel and pink pepper