Sandwich in a Baguette with Duck Sausage
by Editorial Staff
Sandwich in a whole flour baguette with duck sausage, mint cheese, mini mushrooms and tuna sauce.
Ingredients
- Duck leg – 1 pc. (250 g)
- Smoked sausage – 20 g
- Onions – 15 g
- Chereva – 20 cm
- Feta cheese – 15 g
- Fresh mint – 1 sprig
- Mini champignons – 5 pcs.
- Carrots – 30 g
- Yellow tomato – 10 g
For the sauce: - Tuna pate – 50 g
- Confectionery cream – 10 g
- Capers – 5 g
- Garlic – 1 clove
For the test: - Flour – 120 g
- Whole grain flour – 30 g
- Milk – 50 ml
- Butter – 2 teaspoon
- Dry yeast – 0.5 teaspoon
- Sugar – 1 teaspoon
- Salt
Directions
- From the indicated ingredients for the dough (from this amount we get two baguettes), knead the dough, set it to rise for an hour.
- Then we put it in a rectangular shape (can be made from foil), grease with oil, and bake in the oven until blush.
- Rub the carrots on a Korean grater, salt, pepper, add 1 teaspoon. vinegar and knead well with your hands.
- For the sauce, mix the pate with the rest of the ingredients, use a hand blender.
- Fry the champignons in a pan.
- Punch mint with feta in a blender (it is better, of course, to use more cheese than I indicated, otherwise it will be difficult to mix). We sculpt balls from the finished green mass and send them to the refrigerator.
- Remove the pulp from the duck leg, chop with a knife together with the skin into the minced meat, add the sausage, also chopped, onion, salt and pepper. We shape the sausage using the barrel and neck of a plastic bottle. We bake the finished sausage in the oven for 15 minutes at a temperature of 150 degrees.
- Cut the cooled baguette in half lengthwise, take out the crumb from the bottom, add half of the sauce, put carrots, sausage, tomato, cheese balls (sculpt in palms), mushrooms, pour over the sauce.
Bon Appetit!
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