City Palate

The Harvest Issue - September October 2017

Duck and Calvados Savouries
Nov/Dec 2008
From Spain Gourmetour magazine

1 Valbella peppered duck breast
2 T. butter
3 small Granny Smith apples, chopped small
2 shallots, minced
1 – 2 oz calvados (French apple brandy)
12 Tenderflake patty shells (vol-au-vents)
Toasted pine nuts (garnish)

Cut duck breast into small chunks and reserve. Heat butter in a sauté pan until sizzling and sauté the chopped apple and shallot until soft. Add the calvados and the duck pieces and stir until the duck pieces are warmed. Fill the patty shells with the mixture, garnish with pine nuts and run under the broiler to brown the top a bit. Serves 12.

Poultry