Duck terrine with apricot & squash chutney

Duck terrine with apricot & squash chutney

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 332 kcal
, Fat: 12 g
, Carbohydrate: 40 g
, Protein: 15 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

130g squash (e.g. butternut), cut into approx. 1 cm cubes
70g dried apricots, cut into approx. 1 cm cubes
1 shallot, finely chopped
1 garlic clove, pressed
4tbsp white wine vinegar
3tbsp sugar
a little salt
a little pepper
½glass duck terrine (Fine Food Terrine de canard au Sauternes)
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How it's done

Bring all the ingredients up to and including 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.

Good to know
Serve: Serve the chutney with the terrine.
Serve with: Baguette or toast.

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