Tartine de canard séché y Pan con Tomate façon Sarrade
20 slices of cornbread (corn optional, but it needs to be at least a baguette or fusette) roughly ten centimetres long minimum
3 cloves of garlic
1kg fleshy tomatoes (beefsteak, marmande, Andean etc.)
2 good shallots
1 small sprig of thyme
60 slices dried or smoked duck breast
To make the tomato concasse :
Skin the tomatoes. (You can omit this stage, but it is much better to remove the skin)
Peel them and remove the seeds.
Roughly chop the tomatoes.
Finely chop the shallots and sweat them in a saucepan with the olive oil and thyme sprig. Add 2 cloves of chopped garlic.
Add the diced tomato, 3 or 4 pinches of salt, 3 pinches of Espelette pepper and the sugar, and cook over a gentle heat.
Reduce by roughly a half. At the end of cooking, adjust the seasoning, remove the thyme and set aside in a cool place to use later.
Make the toast :
For cornbread or a traditional baguette, cut the slices on the slant, making them about half a centimetre across and 10 to 12 centimetres long. You can also cut a fusette in half.
Lightly toast the bread slices (do not brown) and rub them with the garlic clove.
Make 3 quenelles of tomato concasse using dessert spoons and place them on the slice of bread.
Then arrange 2 or 3 slices of dried or smoked duck breast as you wish in between the tomato concasse quenelles.
You can also cut two slices of aged duck breast lengthwise for a different presentation.
You can also add shavings of aged sheep’s cheese made using a peeler.
Decorate with chervil sprigs, garlic flakes, oven-dried tomato skins, wild garlic flowers, thyme flowers etc.