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Buttery parve crust, sweet and sour jam mixed with pieces of duck that was cooked confit, topped with foie gras, and a hint of smoked salt.
1 can lychees (liquid and fruit) blended with some pieces left
1/2 cup Tuscanini Apricot Jam
1/2 cup sugar
2 tablespoons Boondocks Bourbon
1/8 cup Tuscanini Lemon Juice
2 and 1/2 cups all purpose flour, such as Glicks
1/4 cup granulated sugar
1/2 teaspoon Haddar Kosher Salt
1 teaspoon chopped fresh rosemary
2 sticks margarine, cold and cut into small pieces
1/3 cup cold water
lychee jam
1 duck leg confit, shredded
1 teaspoon sriracha
egg
lychee jam
1/4 teaspoon Heritage Kosher foie gras
Cook down all ingredients together until liquid is reduced by half. Let cool.
Place the flour, sugar, salt, rosemary in a food processor. Pulse several times to combine. Add the margarine and pulse until the mixture looks like coarse cornmeal (a few larger pieces of butter are fine). With the machine running, add the water and mix until the dough just begins to come together. Do not overmix.
Wrap the dough in plastic wrap, flatten into a disk, and place in the refrigerator for a minimum of one hour.
Mix about half a cup of the lychee jam with the duck leg confit shredded and add one teaspoon of sriracha.
Roll out dough into 1/4 inch thickness and cut out circles.
Add duck and jam filling. Make triangle hamantaschen shape. Paint with egg wash.
Bake on 350 degrees Fahrenheit for 15 minutes until pie dough is cooked through and crispy. Top with more lychee jam and foie gras.
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