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.

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.  

Related tags: Casual International Cuisine/ Ducking Burgers/ Deconstructing a Burger/ Banking on Burgers