Directions

1. Defrost the duck liver and cut into eight 50-70g slices. Place on a plate and wrap with cling film. Keep in the refrigerator until required.

2. Cut the baguette into eight 2cm-thick slices at a slant. Toast the bread.

3. Chop the tomatoes and sauté in a small frying pan for 2 minutes. Add garlic and honey, and cook for 3 minutes over low heat. Spread the mixture onto the toasted baguette.

4. Pan-fry the foie gras slices in a non-stick frying pan on both sides until golden brown.

5. Place on the tomato toast. Sprinkle the foie gras with good quality coarse salt and freshly-ground pepper.

6. Serve with salad leaves seasoned with a balsamic vinaigrette.