Tags

,

DUCK WELLINGTON

105

 

Ingredients  (Serves 2)

8 to 10 oz. Duck Breast Meat or Boneless Duck Breast, skin removed
Salt & Pepper
1 Tbsp. Olive Oil
10 oz. Portobello Mushrooms
1 Tbsp. Fresh Thyme, roughly chopped
1-3/4 tsp. Garlic Powder (divided)
6 slices Prosciutto
Spicy or Course Ground Mustard for brushing meat
1 sheet Puff Pastry (cut in half and prepped to cover 2 Wellingtons)
Egg Wash (1 Egg Yolk and 1 tsp. Water)
Directions
Season your duck breast meat with salt and pepper. Heat olive oil in a large pan and quickly sear the meat all over, about 1 to 1-1/2 minutes each side. Remove and allow to cool.
2. Roughly chop the mushrooms and pulse chop in a food processor to form a coarse breadcrumb-like texture. Scrape the mixture into a hot, dry pan. Add thyme, 3/4 tsp. of your garlic powder and season with salt and pepper. Cook to allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.
3. Roll out a generous length of plastic wrap and lay out 3 slices of prosciutto, each one slightly overlapping each other. Spread half of the mushroom mixture evenly in a thin layer over the prosciutto. Repeat for the second Wellington.
4. Brush your duck breast meat all over with spicy mustard. Place 4-5 oz. of duck in the middle of each prepped prosciutto, and neatly roll it over the duck. Keeping a tight hold of the plastic wrap from the outside, roll it into a tight barrel shape and twist the ends to secure the plastic wrap. Refrigerate for 20 minutes.
5. On a lightly floured surface, roll out the pastry thinly to a size which will cover your duck. Lightly egg wash the entire surface of one side of pastry and sprinkle with 1/2 tsp. garlic powder. Unwrap one of the meat logs from the plastic wrap and place the duck meat in the middle of dough. Fold dough over, stretching and pinching as needed, to seal completely. Remove any excess dough and fold any seams neatly to the underside. Place seam side down on a plate and egg wash over the top. Repeat the process for the second duck meat log. Chill again to let the pastry cool, approximately 20 minutes (or up to 24 hours).
6. When you’re ready to cook, egg wash again and use the back of a knife to lightly score the pastry. Do not cut through your pastry. Place bundles seam side down on a parchment-lined baking sheet. Roast in a pre-heated 425 degree F oven for about 25 minutes. Allow to rest for 10 minutes before serving in thick slices.