Duck Breast Foie Gras Wellingtons

Duck Breast Foie Gras Wellingtons

Instructions

Ingredients

  • Duck breast: 2
  • Duck Foie Gras Terrine: 100g
  • Puff pastry: 1 sheet
  • Mushroom duxelles: 200g
  • Egg wash: 1 egg
  • Fresh thyme: 1 tablespoon
  • Salt and pepper:

Instructions

  1. Sear the Duck Salami (Fresh) breasts skin-side down in a hot pan for 4 minutes until the skin is crispy. Let cool completely.
  2. Roll out the puff pastry on a floured surface.
  3. Spread a layer of mushroom duxelles on the pastry.
  4. Place the duck breast on top and add a slice of foie gras on the duck.
  5. Wrap the pastry around the duck, sealing the edges well with egg wash.
  6. Brush the entire wellington with egg wash.
  7. Bake at 400°F/204°C for 20-25 minutes until the pastry is golden brown and crispy.
  8. Let rest for 5 minutes before slicing.