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Our favorite chicken accompaniments - 3 recipes

Chef Tips and Tricks

VIDEO: Duck Breast Pastry Pockets

Who will you make these elegant duck pastry pockets for? 

Ingredients

  • 1 whole duck breast
  • 1 sheet puff pastry
  • 3-4 slices ham
  • 3-4  tbsp raspberry jam
  • 3- 4 slices Muenster cheese

Method

  1. Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
  2. Roll out a sheet of puff pastry, and layer the ham slices  in the middle.
  3. Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
  4. Moisten the sides of the pastry with water, then fold to enclose the duck. 
  5. Brush the pastry with the egg yolk, then score lightly with a knife. 
  6. Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
  7. Serve, and enjoy! 

Top rated Chicken accompaniments recipes

By

Have oil heated to 350F

  • 1 store bough rotisserie chicken
  • 1/4 cup hot sauce
  • 1 tsp ground black pepper
  • 1 3/4 cups sharp cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cup flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • vegetable oil for frying
  • BLUE CHEESE DIP
  • 1 1/2 cups mayonnaise
  • 1/2 cup packed blue cheese, broken up
  • 1/2 tsp hot sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 lemon, juiced
  • 1 tsp chopped garlic
4.5/5 (8 Votes)

By

I have several variations to this recipe

  • 1 pound large fresh whole mushrooms
  • 3 slices cooked crumbled bacon
  • 6 slices pepperoni quartered
  • ¼ cup finely shredded Italian cheese blend
4.5/5 (19 Votes)

By

Caramelized chicken with mustard For the marinade

  • 3 chicken fillets
  • 3 tablespoons mustard AMORA
  • 3 tablespoons of honey
  • 1 tsp lemon juice
  • two peppers
  • 2 zucchini
  • 2 eggplants
  • 5 tbsp olive oil
  • ½ teaspoon herbes de Provence
  • 3-4 oz of colored pasta
  • 2 fresh tomatoes
  • 2 tomatoes
  • Fresh basil leaves
  • salt Pepper
4.2/5 (52 Votes)

Any burning questions? Our chefs answer!

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