Duck Wellington

Upgrade your duck and give it the Wellington treatment. In this twist on a British classic, tender duck breast is smothered in a truffled mushroom sauce, wrapped in prosciutto and flaky puff pastry and baked until golden. 

To start, begin by butterflying your duck breasts then removing the thick layer of fat using a sharp knife. Reserve the fat, as you can render it out to use as your searing oil. 

Place fat from duck breasts in a hot skillet and cook until fat has rendered out. Season breasts generously on each side with Buried Treasure Truffle Butter. Place in skillet with duck fat and sear about 1-2 minutes on each side until golden brown. Remove from skillet and set aside. Reserve duck fat for assembly. 

Mushroom duxelles is an intensely flavored mixture of finely chopped mushrooms, onions or shallots, and herbs such as thyme or parsley, sautéed in butter and reduced to a paste. It adds richness, flavor and moisture to the Wellington without making it too soggy. Begin by chopping frozen mushrooms in the food processor until finely minced. 

In a small skillet, heat olive oil over medium-high heat, then add shallots and thyme. Cook for 1 minute, stirring frequently, until shallot begins to caramelize. Add sherry and additional Buried Treasure and stir until liquid has reduced. Add mushrooms and cook until mixture thickens into a paste. Set aside to cool.

On a metal baking sheet, lay out 4 pieces of plastic wrap, about the length of the prosciutto, and lay a slice of prosciutto on top. Brush with remaining duck fat, then divide the mushroom duxelle evenly among prosciutto slices.

Brush each piece of duck with Dijon mustard, then set on top of duxelle, and roll prosciutto over duck. Keeping a tight hold of the plastic wrap from the outside, roll it into a tight barrel shape and twist the ends to secure the plastic wrap. Refrigerate for 20 minutes.

Next, prepare your puff pastry dough. On a lightly floured surface, roll out the pastry thinly, then slice into 4 equal rectangles. Remove plastic wrap from the chilled duck and place in the middle of the puff pastry, then lightly brush egg wash over the perimeter of the pastry. Fold dough over, then press down to seal completely. Remove any excess dough and crimp edges with a fork. Transfer to a parchment-lined sheet tray and brush egg wash over the top. Repeat the process for 3 remaining duck. Refrigerate for 20 minutes (or up to 24 hours) to chill pastry.

When ready to cook, preheat your oven to 400° F. Brush the top of the pastry again with the egg wash and a sprinkle of Buried Treasure, then score gently with a knife, being sure not to cut entirely through the pastry. Place on a parchment-lined baking sheet and bake for about 18-20 minutes or until pastry is golden brown. For extra richness, drizzle with truffle oil and Buried Treasure. 



Duck Wellington 

Difficulty: Moderate
Prep time: 45 minutes
Cook time: 20 minutes
Serves: 2-4

Instructions:

1. Remove skin from duck breasts. Place skin in a skillet over low heat to render out the duck fat. Remove skin and keep fat in skillet. 
   
   
2. Butterfly breasts and season with Buried Treasure. Sear duck in duck fat, then set aside to cool.
   
   
3. Prepare duxelle by first adding frozen mushrooms to food processor. Process for 15 seconds.
   
   
4. In a medium skillet heat olive oil over medium heat. Add shallot and thyme and sauté for 1 minute, then whisk in sherry, and buried treasure. Sauté another minute, then add mushrooms. Stir constantly until mushrooms absorb all liquid. Set aside to cool.
   
   
5. Lay out 4 pieces of plastic wrap [length of prosciutto] and lay a slice of prosciutto, on top. Brush with duck fat, then divide the mushroom duxelle evenly among prosciutto slices.
   
   
6. Brush each piece of duck with Dijon mustard, then set on top of duxelle, and roll prosciutto over duck. Keeping a tight hold of the plastic wrap from the outside, roll it into a tight barrel shape and twist the ends to secure the plastic wrap. Refrigerate for 20 minutes.
   
   
7. On a lightly floured surface, roll out the pastry thinly, then quarter. Place chilled duck in the middle of the puff pastry, then lightly egg wash the perimeter of the pastry. Fold dough over, then press down to seal completely. Remove any excess dough and crimp edges with a fork. Transfer to a parchment-lined sheet tray and brush egg wash over the top. Repeat the process for 3 remaining duck. Refrigerate for 20 minutes (or up to 24 hours) to chill pastry.
   
   
8. Preheat oven to 400° F. Brush pastry again with egg wash, then score the with a knife, being careful to not cut through the pastry.
   
   
9. Place on baking sheet and bake for about 18 to 20 minutes. Serve hot with vegetables, and a drizzle of truffle oil (optional).