Gourmet open sandwich from Limagne

Preparation of the recipe

  1. Cook the potato in a pot of salted boiling water.
  2. Take it out and put it in a bowl of cold water to stop it cooking. Allow to cool.
  3. Preheat the oven to 180°C
  4. While it is heating, slice the duck breast (widthwise and not too thick) and also the Cantal cheese.
  5. When the potato is cold, cut it into slices.
  6. Rub the slice of bread with the garlic and shingle slices of potato and duck breast on top until the bread is covered.
  7. Season with salt and pepper and place the Cantal cheese on top.
  8. Bake until the cheese is melted.
  9. Meanwhile, fry the slice of seasoned foie gras in a very hot frying pan for 2 or 3 minutes on each side (depending on how thick it is).
  10. Flambé with Marc d'Auvergne or Birlou depending on what you have got.
  11. Remove the bread from the oven and place the foie gras on top with a bit of the cooking fat.
  12. Eat straight away.



Per person


  • 1 slice of farmhouse bread
  • 1 good-sized potato
  • 40 g of Dischamp Cantal entre-deux cheese
  • 100 g of duck breast
  • 1 slice of 50g of raw foie gras
  • Marc d'Auvergne or Birlou
  • Salt
  • Pepper
  • Garlic

Preparation time

15 min

Cooking time

20 min

Start typing and press Enter to search