Normandy style duck
By douet clotilde
1 Picture
Ingredients
- 2 duck breasts
- One half mature camembert
- 1 clove of garlic
- 1 tablespoon dry white wine
- 2 shallots
- scant cup cider
- 3 tablespoons cream
- 2 large apples
- 4 sheets of filo pastry
Details
Servings 4
Level of difficulty Average
Cooking time 12mins
Cost Expensive
Preparation
Step 1
Preheat oven to 410F
Prepare the camembert: Cut the Camembert and mash with a fork with wine and finely chopped garlic. Place the mixture on the pastry sheet and fold to make a rectangle. Bake 10 minutes.
Step 2
Prepare the duck breast: Score the skin without reaching the meat and then fry on both sides in a hot pan so that they brown. Finish cooking in oven for 10 to 12 minutes at 410. Add salt and pepper just before serving.
Step 3
Peel apples, core and cut into fairly thick slices. Use the pan you cooked the duck breasts in and brown the apples a few minutes and then keep them in oven for 5 minutes at 410.
Step 4
Cider sauce - Sauté finely chopped shallots in a knob of butter. Pour the cider and reduce. When cooked add the cream. Salt and pepper
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Chef Tips and Tricks
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
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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