Starters
Duck Mousse With Red Onion and Fig Compote
Serves
3
Ingredients
• 150g duck mousse
• 1 wholemeal baguette
• 400g red onion
• 100g dried fig, in strips
• 2 tbsp olive oil
• 1 sprig of thyme
• 1 tbsp honey
• 2 tbsp sherry vinegar
• ½ glass red wine
• 50g sugar
• Flor de sal and freshly ground black pepper to taste
Method
Julienne the red onions and heat in a pan with olive oil • When they start to colour, refresh with the vinegar and reduce • Add the wine, honey, sugar, thyme leaves and figs, seasoning with salt and pepper • Leave to cook as slowly as possible for between 40 to 50 minutes, until it’s reduced entirely • Leave to cool • Slice the baguette in half and then each half into three pieces • Place a spoonful of red onion and top with small portion of duck mousse, seasoned with some flor de sal rocks
