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PICKLED CUCUMBER WITH DUCK & FOIE GRAS ON AN APRICOT SANDWICH

Food : Main Courses

PICKLED CUCUMBER WITH DUCK & FOIE GRAS ON AN APRICOT SANDWICH

Ingredients

• 10 Pickled Cucumber Slices
• Gourmet Bread of your choice

Foie Gras & Duck Terrine

• 825g Duck Meat
• 175g Foie Gras
• 50ml Cognac
• 100ml Port
• 14g Salt
• 6g Pepper, white
• 4g Sugar
• 100g Sautéed Onions
• Whipped Butter
 
Apricot Chutney
• 100g Apricot
• 20g Sugar
• 2g Orange Zest
• 50ml Orange Juice

Method

Foie Gras & Duck Terrine
  • Add water and boil in a pan over medium heat. When it starts to boil, add butter, sugar and salt.
  • When the Butter starts melting add the flour and mix well. Take pan off the heat, cool to room temperature and transfer mixture into a mixer. 
  • Gradually add the eggs one by one and mix well till it forms a smooth paste. 
  • Pipe to circles, place crunchy paste on top* and bake at 200°C for 30 minutes.

Apricot Chutney

  • Cook all the ingredients until the mixture thickens. Let it cool.

Created by : Buddika Samarasekera