Duck Breasts in Croute
Ingredients
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1
1/2 Cup Dried Calimyrna Figs, diced
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2
1/2 Cup Dried Apricots, diced
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3
1 Cup Sauerkraut, drained, rinsed very well
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4
1/2 to 3/4 Cup Calvados
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5
1/2 to 3/4 Cup Apple Juice
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6
3 Tbsp Brown Sugar
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8
To Taste Salt, Pepper, Allspice
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9
2 Tbsp Olive Oil
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10
1 Egg
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11
2 Tbsp Milk
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12
6 Frozen Puff Pastry Sheets, slightly thawed
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13
As Needed Rendered Duck Fat
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14
Reserved Calvados/Apple Juice Mixture
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15
3 Large Russet Potatoes, peeled, 1/2 inch cubes
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16
8-10 Tbsp Butter
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17
1/2 Cup Half And Half
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18
1/2 Cup Heavy Cream
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19
To Taste Salt
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20
As Needed Chives, chopped
Directions
Compote
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1
Place figs, apricots and sauerkraut in saucepan. Cover with Calvados and apple juice.
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2
Simmer gently for about 15 minutes. Stir in brown sugar; simmer an additional 5 minutes.
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3
Remove from heat; strain mixture. Reserve both fruit compote and juice.
Duck
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1
Lightly score duck breasts at 1/4 inch intervals, being careful not to cut into breast meat.
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2
Rotate breasts, score again making a criss-cross pattern.
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3
Combine salt, pepper and allspice. Rub mixture sparingly on each duck breast.
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4
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.
Other
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1
Whisk together egg and milk. Roll out puff pastry sheets into 6 1/2 inch squares.
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2
Place about 1/4 cup compote in the center of each pastry sheet.
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3
Top with duck breast. Brush edges of pastry with egg wash. Mold the pastry around duck breast; seal edges.
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4
Place seam side down in a lightly oiled baking dish. Brush tops and sides with egg wash.
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5
Cook in a 350°F. oven until puff pastry is a golden brown, 20 to 30 minutes or internal temperature reaches 155°F.
Sauce
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1
Combine some of the rendered fat and Calvados/apple juice liquid.
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2
Bring to a simmer; reduce by half.
Creamed Potatoes
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1
Place potatoes into large pan; cover with water. Bring water to a boil over high heat.
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2
Reduce heat to medium and simmer until potatoes are just soft when pierced with a fork, about 3 minutes. Drain; reserve.
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3
Melt butter in same pan over medium heat.
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4
Add half and half and heavy cream. Bring to a gentle simmer.
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5
Add potatoes; reduce heat to low. Simmer, occasionally stirring very gently, until nearly all of the cream has been absorbed, about 30 minutes.
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6
Remove from heat; add salt and chives.
To Serve
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1
Ladle pool of sauce on plate. Place duck breasts en croute on top sauce.
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2
Serve with creamed potatoes.
