Restaurants›L'Abattoir›Sipping Around Bc: Central Okanagan Winemaker's Dinner Menu Recipe

Sipping Around Bc: Central Okanagan Winemaker's Dinner Menu Recipe

Inspired by L'Abattoir
Time1h 30m
Serves4

Duck foie gras, Apricot, buckwheat biscuit

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Ingredients

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Duck Foie Gras

Apricot Compote

Buckwheat Biscuit

Method

Preparing the Duck Foie Gras

1

Seasoning

In a bowl, combine the duck foie gras with salt, white pepper, and cognac. Let it marinate for at least 30 minutes.

2

Cooking

In a skillet over low heat, gently cook the marinated foie gras for about 5 minutes on each side until golden brown. Remove from heat and set aside.

Making the Apricot Compote

3

Simmering

In a saucepan, combine dried apricots with water and sugar. Bring to a boil, then reduce heat and let simmer for 15 minutes until apricots are soft.

4

Finishing Touch

Remove from heat and stir in lemon juice. Let it cool before serving.

Baking the Buckwheat Biscuit

5

Mixing Dry Ingredients

Preheat the oven to 180°C (350°F). In a mixing bowl, combine buckwheat flour, all-purpose flour, baking powder, and salt.

6

Incorporating Butter

Cut in the butter until the mixture resembles coarse crumbs.

7

Adding Milk

Pour in the milk and mix until a dough forms. Roll out and cut into desired shapes.

8

Baking

Place the biscuits on a baking sheet and bake for 15-20 minutes until slightly golden.