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Fondue à deux: love goes through the pot

Poultry fondue with aromatic dips - a delight for convivial evenings! Perfect for dipping, enjoying and sharing!

Ingredients

For the fondue:

 

  • 150 g free-range turkey escalope
  • 150 g free-range duck breast fillet
  • 150 g free-range chicken breast fillet
  • 200 g vegetables of your choice
  • Small baguette in slices

For the broth:

 

  • 1 L poultry stock
  • 1 garlic clove, halved
  • 2 slices of ginger
  • Bay leaf

For the curry yogurt dip:

 

  • 150 g Greek yogurt
  • 1 clove of garlic (pressed)
  • 1 tsp lemon juice
  • 1 tsp curry powder
  • salt
  • peppeer

For the avocado cream:

 

  • 1 ripe avocado
  • 1 tsp lime juice
  • salt
  • pepper

For the chili-mango sauce:

 

  • 1 mango (pureed)
  • 1 tsp honey
  • 1/2 tsp chili flakes
  • 1 clove garlic

Preparation

  1. Cut the chicken and duck meat into bite-sized cubes. Marinate the turkey escalopes, cut into strips, roll up and then skewer. Wash the vegetables and cut into pieces. 
     
  2. Heat the chicken stock in a fondue pot. Add the garlic, ginger and bay leaf and simmer gently for approx. 10 minutes.
     
  3. Curry yoghurt dip: Mix the yoghurt with the crushed garlic, curry powder, lemon juice, salt and pepper.
    Avocado cream: Mash the avocado, season with lime juice, salt and pepper.
    Chili-mango sauce: Mix the mango puree with the honey, ginger, garlic and chili flakes.
     
  4. Skewer the chicken and vegetables onto fondue forks and cook in the hot broth. Serve with bread and the dips.  
Bon appetit!

Bon appetit!

Perfect for preparing your romantic evening for two.

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