Superposition of beefsteak tomato with duck rillettes

INGREDIENTS FOR 4 PEOPLE:

2 large beefsteak tomatoes

1 Roma tomato

1 clove of garlic

2 large handfuls of rocket salad

A few small tarragon leaves

300 g of duck rillettes

6 round pink radishes

12 tailed capers

Vinegar cream

Soy vinaigrette

Maldon salt crystals

Ground pepper

2 sticks of ficelle bread

PREPARATION:

Wash the tomatoes

Cut the beefsteak tomatoes into 4 equal slices, widthwise

Season with Maldon salt and freshly ground pepper on sliced surfaces

Let them drain in a colander for ½ hour

Then, on each slice, place a few leaves of rocket and tarragon

Season with vinegar cream

Then slice the rillettes into small slices and place them on the rocket and tomatoes

Slightly overlap them on their edges to highlight the gourmand aspect

Put the tomatoes back together and squeeze them gently

Keep in a cool place for 1 hour

When ready to eat, stick in 4 cocktail picks and cut out 4 regular shares

Garnish with rocket salad, seasoned with soy vinaigrette

Decorate with slices of radish and tailed capers

Open the sticks of ficelle bread into halves, toast them, rub them with the garlic clove and the flesh of the Roma tomato cut in 2

Serve immediately