-2 tbsp Vermont Cultured Butter with Sea Salt Crystals
- 4 thick slices of bread
- 4 slices of Bloc de Foie Gras de Canard
Melt 2 tbsp of Cultured Butter with Sea Salt Crystals in a pan. Sauté each slice of bread until lightly brown.
Serve the bread slightly warm and add a slice of Foie Gras.