Makis duck pear arugula & cointreau
By Sophie ALLÈS du blog L'écrin révèle le diamant
- 1 duck breast
- dried pepper (type Labeyrie)
- Half of a juicy pear
- Some arugula
- 1 sheet of soy paper with sesame seeds
- Bamboo mat (Makisu)
- plastic wrap
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Wash and cut sticks pear, reserve. Wash and drain the arugula, reserve. Unroll the bamboo mat, cut the sheet of sesame soy paper and place on bamboo mat.
Spread the slices of duck breast, which you removed the fat.
Place the arugula leaves and sticks in the pear lengthwise on the duck breast with 1/4 from the edge of the mat.
Wrap the mat on itself around the filling to make a roll end. Wrap with light pressure so as to compress the roll well.
Remove the mat. Place the roll on a cutting board or platter. Cut the roll into two using a sharp knife. Align the halves side by side and cut into 3 to obtain 6 maki. Place on a plate with sesame seeds and sprinkle over the last minute with a splash of cointreau. Enjoy fresh!
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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
- 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!