Straight From Kitchen:Casually International

This recipe has been prepared by Gerard Wallace.                                                                                                                                                    

Duck &Foie Gras Cheeseburger Strudel w/avocado chilli dip

Ingredients

20 filo pastry sheets
700g good quality duck mince
200g Heinz tomato ketchup
150g American mustard
250g processed burger cheese or singles, diced
150g dill gherkins, finely chopped
150g red onion, finely chopped
Salt and pepper as required
5 eggs, beaten, for sealing the strudel
200g avocado chili dip
For the Avocado chili dip

1 ripe avocado, cut into half, top to bottom, de-seeded and cut into dices.
Juice of one lemon, plus fine grated zest
1 red onion, cut into small dice
200 ml sweet chili sauce
30g grated ginger
10g crushed garlic paste
10g pink rock salt
5g chopped coriander
20ml fresh thick cream
50g orange segments


Mix all the ingredients together to prepare the dip.

Straight From Kitchen -Casually International
Procedure

Sear the marinated duck mince in a pan on medium heat until just browned and season to taste.

Once done, add the gherkins, tomato ketchup, onion, processed cheese and peanut butter (you can substitute for American mustard).

To make the strudel, start by using the beaten eggs to make egg wash and use a pastry brush to seal the sides of the filo pastry sheet. You will require two sheets which you will lay on top of each other. Then add the filling on top in the middle of the filo pastry sheets with about a 100 g of the mixture and roll, tucking in the edges for a smooth round strudel. Brush the top and sides with egg wash.

Next, bake in an oven at 180 degrees for approximately five minutes or until golden brown.

Dress on your serving plate with the avocado chili salsa. Sprinkle sliced spring onion and serve immediately.


Straight From Kitchen -Casually International
Related tags: Casual International Cuisine/ Ducking Burgers/ Deconstructing a Burger/ Banking on Burgers