• 4 Périgourdin small, round goat’s cheeses (Cabécou)
• 8 slices of dried duck magret
• 2 oranges
• 4 slices of ‘country’ or walnut bread
Place a Cabécou goat’s cheese in the middle of each slice of bread. Cross two slices of magret over the top of each. Put in the oven for 10 minutes.
Meanwhile, decorate the plates with the leftover magret and quartered oranges.
Remove from the oven and serve immediately on the pre-prepared plates.