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