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    Wellington duck with blackberry jam

    cadran
    Preparation :25 min Cooking :25 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :2 to 3

    As soon as someone says “Wellington”, I start to drool. Now imagine with duck breast, prosciutto and blackberry jam? Solid enough … The sweet and salty mixture is paired wonderfully and will blow up your taste buds as only Le Coup de Grâce knows how to do it!

    Ingredients

    • 2 duck breasts (240 g each)
    • 200 g thawed puff pastry, very cold
    • 2 tablespoons Dijon mustard
    • 10 slices prosciutto
    • 2 tablespoons blackberry jam
    • 1 egg, beaten
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 400°F.
    • Separate the skin from the duck breasts by pulling the meat firmly. Reserve the skins.
    • In a large skillet heated over low heat, add the skins and melt the fat for 3 to 4 minutes while stirring. Discard the skins.
    • Increase over medium heat, add the duck breasts then season with salt and pepper. Sear for 1 minute on each side to colour. Place on a plate and set aside.
    • On a lightly floured work surface, roll down the puff pastry in 30 cm by 30 cm square then cut in half. Spread 1 tablespoon Dijon mustard on each side.
    • Add the prosciutto slices and place the breasts in the centre. Spread about 1 tablespoon of jam on the duck.
    • Fold the dough from the top to the centre and the bottom over. Lightly baste the ends with water and press lightly to seal. Fold the dough inward and press firmly to make it stick. Place on a baking tray by turning them over, so that the nice side of the dough is on top. Space well on the baking sheet to ensure even cooking.
    • Using a knife, scar the top of the dough making shallow lines. Brush the top of the dough with the egg.
    • Place in the oven and cook for 15 minutes. Put the oven to BROIL and cook for 2 to 3 minutes or until the dough is golden brown. Remove from oven and let stand 5 minutes before serving.
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 15$ TORUS MADIRAN

    This classique Madiran signed Alain Brumont has accents of blackcurrant, blackberry and graphite. Perfect to serve with a solid dish like these duck breasts.

    PORTER CHOCO-BLEUET, MICROBRASSERIE RIVERBEND, 5.5%

    Who says grilled duck and blueberries also says Porter choco-bleuet. This black beer has been enriched with a big amount of blueberries and chocolate, which will mix aromas of coffee and cocoa with the tannic notes of the meal. Duck and beer will follow the same aromatic range!

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    fermer la fiche

    Wellington duck with blackberry jam

    • Preparation : 25 min
    • Cooking : 25 min
    • Servings : 2 to 3

    Ingredients

    • 2 duck breasts (240 g each)
    • 200 g thawed puff pastry, very cold
    • 2 tablespoons Dijon mustard
    • 10 slices prosciutto
    • 2 tablespoons blackberry jam
    • 1 egg, beaten
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 400°F.
    • Separate the skin from the duck breasts by pulling the meat firmly. Reserve the skins.
    • In a large skillet heated over low heat, add the skins and melt the fat for 3 to 4 minutes while stirring. Discard the skins.
    • Increase over medium heat, add the duck breasts then season with salt and pepper. Sear for 1 minute on each side to colour. Place on a plate and set aside.
    • On a lightly floured work surface, roll down the puff pastry in 30 cm by 30 cm square then cut in half. Spread 1 tablespoon Dijon mustard on each side.
    • Add the prosciutto slices and place the breasts in the centre. Spread about 1 tablespoon of jam on the duck.
    • Fold the dough from the top to the centre and the bottom over. Lightly baste the ends with water and press lightly to seal. Fold the dough inward and press firmly to make it stick. Place on a baking tray by turning them over, so that the nice side of the dough is on top. Space well on the baking sheet to ensure even cooking.
    • Using a knife, scar the top of the dough making shallow lines. Brush the top of the dough with the egg.
    • Place in the oven and cook for 15 minutes. Put the oven to BROIL and cook for 2 to 3 minutes or until the dough is golden brown. Remove from oven and let stand 5 minutes before serving.

    Innkeeper, drinks!

    +- 15$ TORUS MADIRAN

    This classique Madiran signed Alain Brumont has accents of blackcurrant, blackberry and graphite. Perfect to serve with a solid dish like these duck breasts.

    PORTER CHOCO-BLEUET, MICROBRASSERIE RIVERBEND, 5.5%

    Who says grilled duck and blueberries also says Porter choco-bleuet. This black beer has been enriched with a big amount of blueberries and chocolate, which will mix aromas of coffee and cocoa with the tannic notes of the meal. Duck and beer will follow the same aromatic range!

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