Duck Breasts in Croute
Ingredients
Compote
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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
Duck
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2
Salt, Pepper, to taste
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3
Allspice, to taste
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4
2 Tbsp Olive Oil
Croute
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1
1 Egg
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2
2 Tbsp Milk
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3
6 Frozen Puff Pastry Sheets, slightly thawed
Sauce
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1
Rendered Duck Fat, as needed
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2
Reserved Calvados/Apple Juice mixture
Creamed Potatoes
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1
3 Large Russet Potatoes, peeled, 1/2 inch cubes
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2
8-10 Tbsp Butter
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3
1/2 cup Half And Half
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4
1/2 cup Heavy Cream
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5
Salt, to taste
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6
Chives, chopped, as needed
Directions
Compote
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1
Place figs, apricots and sauerkraut in saucepan. Cover with Calvados and apple juice. Simmer gently for about 15 minutes.
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2
Stir in brown sugar. Simmer an additional 5 minutes. 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. Rotate breasts, score again making a criss-cross pattern. Combine salt, pepper and allspice. Rub mixture sparingly on each duck breast.
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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
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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. 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.
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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
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1
Combine some of the rendered fat and Calvados/apple juice liquid. 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. 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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2
Melt butter in same pan over medium heat. Add half and half and heavy cream. Bring to a gentle simmer.
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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
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1
Ladle pool of sauce on plate. Place duck breasts en croute on top sauce. Serve with creamed potatoes.
