PICKLED CUCUMBER WITH DUCK & FOIE GRAS ON AN APRICOT SANDWICH
0 made it | 0 reviews
Ishafahan Dain
Buddika Samarasekera
A combination of flavours that scream ecstasy.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
- 10 Pickled Cucumber Slices
- Gourmet Bread of your choice
- 825g Duck Meat
- 175g Foie Gras
- 50ml Cognac
- 100ml Port
- 14g Salt
- 6g Pepper, white
- 4g Sugar
- 100g Sautéed Onions
- Whipped Butter
- 100g Apricot
- 20g Sugar
- 2g Orange Zest
- 50ml Orange Juice
Methods and Directions
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.
- Cook all the ingredients until the mixture thickens. Let it cool.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/11/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: