City Palate

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Duck Wellington
Duck Wellington.html

Duck Wellington

November December 2013

From Matthew Altizer

The thought of making Beef Wellington can be daunting, even for seasoned cooks. This version is reasonably easy and can be prepared a few hours in advance and cooked just before serving.

2 duck breast halves, skin removed

sea salt and pepper to taste

2 T. grapeseed oil

2 slices foie gras (about 1 T. each)

1 sheet frozen puff pastry (8x10 inches)

2 t. quince paste

1/2 t. orange zest

1 egg

1 T. cream

Preheat the oven to 425°F. Season the duck breasts well with salt and pepper. Preheat a sauté pan over high heat, add the grapeseed oil and quickly sear the duck breasts until light golden brown. Set aside to cool for five minutes. Put a clean baking sheet in the oven to preheat, which will help cook the bottom of the pastry.

Pat the breasts dry, then slice a small pocket horizontally through the meat. Stuff the foie gras inside the pocket, making sure that none is sticking out.

Cut the puff pastry into two large ovals, big enough to wrap completely around the duck. Place 1 t. of quince paste and half of the orange zest onto each piece of pastry, then lay the duck on top. Bring the edges up around the duck and pinch them together, cutting off any extra pastry.

Whisk the egg with the cream, brush it over the pastry and transfer to the hot baking sheet. Bake for 20-25 minutes, or until dark golden brown on top. Remove from the oven. Let the duck rest for a couple of minutes before serving. Serves 2.


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