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

MethodFoie 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