Foie Gras and Persimon® Kaki toast


  • 2 Persimon® kakis
  • 16 slices walnut bread
  • 250 g duck foie gras
  • Juice of ½ orange and its peel
  • 1 tbsp white Port wine
  • 1 tsp white vinegar
  • 1 tbsp powdered sugar
  • 1 pinch Sichuan pepper
  • 1 pinch spelt pepper


Prepare the marinade: take a bowl and mix in the sugar, white Port wine, white vinegar, Sichuan pepper and orange peel.

Peel and dice the Persimon® kakis. Marinade the kaki dices for at least 10 minutes.

Cut the foie gras into thin slices. Lightly toast the bread slices. Place the foie gras and kaki marinade on top, and sprinkle with spelt pepper.