Duck Breasts in Croute

Duck breasts in croute

Ingredients

  • 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

  • 8

    To Taste Salt, Pepper, Allspice

  • 9

    2 Tbsp Olive Oil

  • 10

    1 Egg

  • 11

    2 Tbsp Milk

  • 12

    6 Frozen Puff Pastry Sheets, slightly thawed

  • 13

    As Needed Rendered Duck Fat

  • 14

    Reserved Calvados/Apple Juice Mixture

  • 15

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

  • 16

    8-10 Tbsp Butter

  • 17

    1/2 Cup Half And Half

  • 18

    1/2 Cup Heavy Cream

  • 19

    To Taste Salt

  • 20

    As Needed Chives, chopped

Directions

Compote

  • 1

    Place figs, apricots and sauerkraut in saucepan. Cover with Calvados and apple juice.

  • 2

    Simmer gently for about 15 minutes. Stir in brown sugar; simmer an additional 5 minutes.

  • 3

    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.

  • 2

    Rotate breasts, score again making a criss-cross pattern.

  • 3

    Combine salt, pepper and allspice. Rub mixture sparingly on each duck breast.

  • 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

  • 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.

  • 3

    Top with duck breast. Brush edges of pastry with egg wash. Mold the pastry around duck breast; seal edges.

  • 4

    Place seam side down in a lightly oiled baking dish. Brush tops and sides with egg wash.

  • 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

  • 1

    Combine some of the rendered fat and Calvados/apple juice liquid.

  • 2

    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.

  • 2

    Reduce heat to medium and simmer until potatoes are just soft when pierced with a fork, about 3 minutes. Drain; reserve.

  • 3

    Melt butter in same pan over medium heat.

  • 4

    Add half and half and heavy cream. Bring to a gentle simmer.

  • 5

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

  • 6

    Remove from heat; add salt and chives.

To Serve

  • 1

    Ladle pool of sauce on plate. Place duck breasts en croute on top sauce.

  • 2

    Serve with creamed potatoes.

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Prep Time: 45 min
Cook Time: 2 hr
Ready Time: 3 Hours
Servings: 6