Duck Wellington

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Duck Wellington

Ingredients:

3 sausages

2 tbsp rosemary

4 juniper berries

6 prunes

3 dried figs

6 dried apricots

2 duck breasts, skin removed

320g ready-rolled puff pastry

1 beaten egg

Served with honey and thyme glazed carrots topped with roasted hazelnuts

Method:

Remove the skins from the sausages and place in a bowl.

Chop the rosemary, then crush the juniper berries and chop before adding to the sausages.

Dice up the dried fruit and mix into the sausage meat.

Divide the flavoured sausage meat in half and flatten out on a baking sheet.

Place the first duck breast on top of the sausage meat and season well with salt and pepper.

Place the second duck breast on top of the first, then cover with the remaining flavoured sausage meat.

Roll the duck breasts up and place in the fridge for 30 minutes.

Roll out the pastry or use ready roll and place the rolled up duck breasts onto the pastry.

Brush with beaten egg around the edges and fold over to seal.

Trim the edges with a knife and transfer to a non-stick baking tray.

Brush the outside with remaining egg and sprinkle with some chopped rosemary.

Bake in a preheated oven 180°c for 35 minutes.

Once baked rest for 10 minutes before carving.

Try serving with some red wine sauce and honey and thyme glazed carrots.

Products Used:

MasterClass Large Anti-Slip Chopping Board

Colourworks Brights Green Silicone-Headed Angled Pastry / Basting Brush

KitchenCraft Non-Stick Cooking Liner

MasterClass Vitreous Enamel Baking Tray

MasterClass Non-Stick Heavy Duty 28cm Fry pan