Duck Breast & Goat Cheese Sandwich | Taste France Magazine

Ingredients

• x 1.00 baguette
• 10.00 slices Free-Range Landes Duck Breast PGI
• 1.00 log Sainte Maure de Touraine PDO
• 1.00 small bunch red grapes
• 1.00 handful rocket
• 3.00 tablespoons Vallée des Baux-de-Provence Olive Oil PDO
• 2.00 tablespoons apple cider vinegar
• 1.00 tablespoons mustard
• 1.00 tablespoon honey
• x 0.50 lemon