1 package Mousse de Canard au Foie Gras
2 Slices of sourdough bread cut into toast shape and lightly toasted.
1 cup of meyer lemon preserves (any citrus preserve works, bitter orange would work just as nicely).
1 tablespoon of extra virgin olive oil
1 head of castelfranco radicchio, peeled from the core into individual leaves
1 teaspoon of powdered coriander
1 teaspoon of powdered cardamom
1 tablespoon of lemon juice
In a large, place the citrus preserves, extra virgin olive oil, spices and lemon juice. Gently heat them until the preserves start to melt and warm through. Agitate the pan so that the olive oil begins to emulsify with the other liquids. Gently place the bitter greens in the saute pan for a few seconds so that they just wilt a touch but remain slightly al dente. Remove from the sauce and reserve. Cool the sauce to room temperature.
Generously smear about a tablespoon of Mousse on each room temperature toast. Spoon some of the sauce over the Mousse. Cover each toast with the wilted bitter greens. Season the greens with a few cracks of black pepper.