Receip Jean Paul Chevré

• Rougié raw duck breast - 1 piece 300g / 10.5oz
• tomato puree - 100g / 3.5oz
• French bread baguette - 15 to 20 slices
• lettuce - 1 piece
• Salt, pepper, basil
• Olive oil - 100g / 3.5oz
• soya sauce - 33g / 1.15oz
• balsamic vinegar - 33g / 1.15oz

• Prepare a tomato puree with basil. The puree must be closed to a thick tomato sauce.
  
  
• Remove some of the fat from the breast and slice it (slices of 2 to 3 mm thick).
  
  
• Prepare the marinade and put the slices of duck breast in the mixture and let it marinate for at least 2 hours.
  
  
• Cut the bread in 8 mm thick slices and toast it on one side.
  
  
• On the other side, put some tomato puree and some lettuce.
  
  
• Drain the breast slices, brown them rapidely in a hot pan or roast them, season and place them on top of the toast.