Duck Terrine with Apricot Squash Chutney


Total time: 25m
Preparation Time: 25m

Servings
For 2 people


Nutritional Information

Contains 332 Kcal, 15g Protein, 40g Carbohydrates, 12g Fat


Ingredients

  • 1 shallot, finely chopped
  • 70 g dried apricots, cut into 1-cm cubes
  • 130 g pumpkin (e.g. butternut), cut into 1-cm cubes
  • 1 garlic cloves, pressed
  • 4 tbsp. white wine vinegar
  • 3 tbsp. sugar
  • a little salt
  • 0.5 Glas duck terrine (Fine Food Terrine de Canard au Sauternes)
  • a little pepper

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Instructions

  • Bring all the ingredients including a little pepper to the boil in a pan, stirring, then reduce over a low heat for approx. 8 mins., pour into a bowl and leave to cool completely.
  • Servieren:

    Chutney zur Terrine servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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