Dilmah Seven Star Tea

PUFF PASTRY FILLED WITH DUCK, GRATIN AND GRAVY

Food : Appetisers

PUFF PASTRY FILLED WITH DUCK, GRATIN AND GRAVY

IngredientsMeat Filling

  • 140g Duck Breast
  • 35g Chicken
  • 75g Pork
  • 35g Sub-Walnut Calf
  • 40g Lard
  • 30g Farce Gratin
  • 50g Duck Liver, 30g diced, 20g sieved
  • Madeira Cognac
  • Truffle Juice
  • Salt
  • Pepper

Stuffing Gratin

  • 23g Fat Bacon
  • 23g Lean Pork
  • 230g Chicken Liver
  • 100g Red Wine
  • 100g Port Wine
  • Salt
  • Pepper
  • Cognac
  • Juniper Berries

Puff Pastry

  • 350ml Water
  • 28g Salt
  • 120g Melted Butter
  • 300g Cake Flour
  • 500g Bread Flour
  • 340g Butter, for folding

Method

  • Dissolve the salt in cold water and mix with  the melted butter. Add the cake flour and bread flour in the butter-water mixture and stir.
  • Mix the dough, wrap it with a plastic film and rest in the fridge for 2 hours.
  • Roll out the dough into a rectangle; place the butter in the centre. Fold the sides of the dough over the butter to make them overlap slightly in the centre.
  • Roll out the dough, fold the bottom third up over the middle, then fold the top third over, roll it out and repeat the folding.
  • Rest the dough in the fridge for 3 hours, and then repeat the folding twice.
  • Cut out circles from the dough.
  • Spread a disc of dough; put the meat filling in the centre to form a core. Put another disc of dough on top. Seal and polish with egg yolk.
  • Preheat the oven to 180°C and bake for 16 minutes.

Created by : Ng Wai Kee