1. In a double boiler, melt the chocolate without burning it. Pour it onto a chocolate work surface such as a cool marble and work it until it cools. Cut rounds.
2. Mix the milk with the Monkfish Liver in a mixing bowl, until it becomes a mousse-like texture.
3. Spread this Monkfish mousse on toast, add pepper + a thin slice of duck breast on top.
4. Put the Chocolate chips on the side.
The Chef’s Tip : Try to taste all at once !
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