Dilmah Seven Star Tea

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