Duck Breasts in Croute

Duck breasts in croute

Ingredients

Compote

  • 1

    1/2 cup Dried Calimyrna Figs, diced

  • 2

    1/2 cup Dried Apricots, diced

  • 3

    1 cup Sauerkraut, drained, rinsed very well

  • 4

    1/2 to 3/4 cup Calvados

  • 5

    1/2 to 3/4 cup Apple Juice

  • 6

    3 Tbsp Brown Sugar

Duck

Croute

  • 1

    1 Egg

  • 2

    2 Tbsp Milk

  • 3

    6 Frozen Puff Pastry Sheets, slightly thawed

Sauce

  • 1

    Rendered Duck Fat, as needed

  • 2

    Reserved Calvados/Apple Juice mixture

Creamed Potatoes

  • 1

    3 Large Russet Potatoes, peeled, 1/2 inch cubes

  • 2

    8-10 Tbsp Butter

  • 3

    1/2 cup Half And Half

  • 4

    1/2 cup Heavy Cream

  • 5

    Salt, to taste

  • 6

    Chives, chopped, as needed

Directions

Compote

  • 1

    Place figs, apricots and sauerkraut in saucepan. Cover with Calvados and apple juice. Simmer gently for about 15 minutes.

  • 2

    Stir in brown sugar. Simmer an additional 5 minutes. Remove from heat. Strain mixture. Reserve both fruit compote and juice.

Duck

  • 1

    Lightly score duck breasts at 1/4 inch intervals, being careful not to cut into breast meat. Rotate breasts, score again making a criss-cross pattern. Combine salt, pepper and allspice. Rub mixture sparingly on each duck breast.

  • 2

    Heat 2 Tbsp. oil in saute pan. Lightly saute each breast about 1 minute on each side to render some fat. Remove duck; reserve drippings. Remove skin.

Croute

  • 1

    Whisk together egg and milk. Roll out puff pastry sheets into 6 1/2 inch squares.

  • 2

    Place about 1/4 cup compote in the center of each pastry sheet. Top with duck breast. Brush edges of pastry with egg wash. Mold the pastry around duck breast; seal edges. Place seam side down in a lightly oiled baking dish. Brush tops and sides with egg wash.

  • 3

    Cook in a 350°F. oven until puff pastry is a golden brown, 20 to 30 minutes or internal temperature reaches 155°F.

Sauce

  • 1

    Combine some of the rendered fat and Calvados/apple juice liquid. Bring to a simmer; reduce by half.

Creamed Potatoes

  • 1

    Place potatoes into large pan; cover with water. Bring water to a boil over high heat. Reduce heat to medium and simmer until potatoes are just soft when pierced with a fork, about 3 minutes. Drain; reserve.

  • 2

    Melt butter in same pan over medium heat. Add half and half and heavy cream. Bring to a gentle simmer.

  • 3

    Add potatoes; reduce heat to low. Simmer, occasionally stirring very gently, until nearly all of the cream has been absorbed, about 30 minutes. Remove from heat; add salt and chives.

Plating

  • 1

    Ladle pool of sauce on plate. Place duck breasts en croute on top sauce. Serve with creamed potatoes.

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Prep Time: 60 min
Cook Time: 30 min
Ready Time: 1 Hour 30 Minutes
Servings: 6