Dilmah Seven Star TeaDilmah Seven Star Tea

SPINACH DUCK PATÉ

Food : Main Courses

SPINACH DUCK PATÉ

Ingredients

Paté
  • 15ml brandy
  • 100g baby spinach
  • 2 legs duck confit (minced)
  • 2 tbsp lemon juice
  • Salt
  • Pepper
Beetroot Jelly
  • 100ml beetroot
  • 3g agar-agar
  • 2 tbsp sugar
  • 1 tsp cinnamon
Salad
  • ½ green mango
  • 1 chilli (deseeded)
  • Beetroot jelly
 
Godhamba Roti
  • 2 cups plain flour
  • 1 egg
  • Sugar (pinch)
  • Salt (pinch)
  • 3 tsp vegetable oil
  • ½ cup Warm Water

MethodPaté

  • Add duck, spinach, lemon juice, brandy and seasoning to a blender.
  • Blend until smooth textured.
Beetroot Jelly
  • Boil beetroot with sugar and cinnamon.
  • Cool it down and blend it with a bit of water to make a purée.
  • Add agar-agar and boil again. Pass it through and set it up in a flat tray until it’s chilled.
Salad
  • Julienne the mango, chilli and beetroot jelly.
Godhamba Roti
  • Mix the flour, egg, sugar, salt, oil and warm water and knead well until you get a smooth dough.
  • Stretch the dough and cook the roti on a griddle.
  • Cut roti into small circles and place on a mould to get a basket shape.
  • Bake in a pre-heated 240C oven for 5 minutes or until crisp.
  • Let it cool down, pipe the pate into the basket. Garnish with the salad.

Created by : Anton Turco