Sponsored Post: Easy entertaining tips for all your winter holidays and dinner parties, complete with charcuterie and pâté. This is a sponsored post in collaboration with Les Trois Petits Cochons.

The holiday season has a magical way of bringing out both our ambitious entertaining dreams and our practical hosting realities. Between the twinkling lights and family gatherings, there’s something irresistible about wanting to create those picture-perfect moments—you know, the ones where your appetizer spread looks like it belongs in a magazine, but somehow came together without sending you into a complete kitchen meltdown.

This is exactly that.

A lovely braided smoked duck pastry, which I made with the fabulous Les Trois Petits Cochons smoked duck breast, couldn’t be easier to make, but it looks super impressive. The key here is to work with refrigerated, pre-made puff pastry, although you can use the frozen kind, too, if you defrost it overnight in the ‘fridge. As long as the puff pastry is workable but cold, you can cut it and braid it around slices of smoked duck with ease.

Trust me, it’s way way easier than it looks!

It’s also easy to make other party foods you can make using the wide variety of cured meats from Les Trois Petits Cochons. For one of my party spreads, all I did was their organic chicken pate with apples and cider, put it on a really nice marble cheese board and surrounded it with some olives and dried pears.

Three Little Pigs is one of those American charcuterie brands that quietly helped make pâté, terrines, and cured sausages less intimidating to the average home cook. Founded in New York in the mid-1970s by French chefs, the company took its name from “Les Trois Petits Cochons”. Their original pâtés were made in a tiny Greenwich Village shop, hand-made in small batches. That same focus on traditional methods—slow cooking, proper spice blends, and natural casings—is still the backbone of their line today.

They produce classics like mousse truffée, country pâté, and garlic saucisson, all prepared with the kind of attention that lets them hold their own on a cheese board or in a sandwich.

Try using their Petits Poivrons (sweet mini peppers), which have a gorgeous combination of sweetness and vinegar, on top of lightly toasted baguette slices with a drizzle of balsamic vinegar and a sprinkle of fresh basil. The red and green makes Christmas in one bite!

For another easy appetizer, you can use the sliced saucisson sec (air dried sausage) from Les Trois Petits Cochons to make these happy little pastry pinwheels with Parmesan cheese stuffed inside. My kids ate these by the handful; it was both frightening and magical at the same time.

The bottom line is this: with Les Trois Petits Cochons, you can make a full party spread, and just a tiny bit of effort goes a long way. Plus, you can feel good about using their delicious products because they’re minimally processed, with no artificial preservatives or additives.

So — what do you think? Heading out for a cured meat fix yet?

How to Make Smoked Duck Holiday Pastry Braid with Three Little Pigs

1. Preheat and Prep

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Lightly flour a cutting board or clean countertop.

2. Prepare the Puff Pastry

Unfold one sheet of thawed puff pastry. If sticky or too soft, chill for a few more minutes.

Slice the pastry lengthwise to create two long rectangles. Reserve one rectangle for another use (wrap and refrigerate).

3. Build the Filling

Slice the smoked duck breast thinly across the grain into small slices.

Brush a 2-inch-wide stripe of mango chutney down the center of the puff pastry rectangle.

Lay the duck slices diagonally over the chutney, slightly overlapping as you go.

4. Braid the Pastry

Using a sharp paring knife, cut ½-inch diagonal strips down both sides of the pastry.

Fold one strip from the right, then one from the left, alternating as you move down the pastry, overlapping the duck.

The result should look like a loose braid encasing the filling.

5. Finish and Bake

Brush the entire surface with the beaten egg.

Transfer the braid to the prepared baking sheet.

Bake for 20–22 minutes, or until puffed and golden.

6. Serve

Let rest for 3–5 minutes before slicing. Serve warm.

Holiday Pastry Braid FAQ

Can I make this ahead of time?
You can assemble the braid 1–2 hours ahead and store it in the fridge. Bake just before serving.

What can I use instead of mango chutney?
Fig preserves or a savory onion jam work well. Avoid very sweet jams unless balanced with vinegar or spice.

Can I use a different protein?
Yes. Smoked turkey breast or cooked ham are fine substitutes, though the result will be milder in flavor.

Can I freeze the braid?
Not ideal. The baked pastry loses texture when frozen and reheated. Best baked fresh.

What wine pairs well?
Try a medium-bodied Pinot Noir or a dry Riesling to balance the smokiness and sweet chutney.

Smoked Duck Holiday Pastry Braid

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: Ann Hsu Kaufman

Print Recipe

Description

A savory-sweet holiday pastry braid with smoked duck breast, mango chutney, and flaky puff pastry. Super easy to prepare and ready in under 30 minutes, and it looks and tastes absolutely incredible.

Ingredients

Scale

1 sheet frozen puff pastry, thawed in the refrigerator

1 tablespoon mango chutney

1 package Les Trois Petits Cochons Smoked Duck Breast (about 5–6 oz or 140-170g)

1 egg, lightly beaten

Salt and pepper, to taste

All-purpose flour, for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat and Prep

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Lightly flour a cutting board or clean countertop.

2. Prepare the Puff Pastry

Unfold one sheet of thawed puff pastry. If sticky or too soft, chill for a few more minutes.
Slice the pastry lengthwise to create two long rectangles. Reserve one rectangle for another use (wrap and refrigerate).

3. Build the Filling

Slice the smoked duck breast thinly across the grain into small slices.
Brush a 2-inch-wide stripe of mango chutney down the center of the puff pastry rectangle.
Lay the duck slices diagonally over the chutney, slightly overlapping as you go.

4. Braid the Pastry

Using a sharp paring knife, cut ½-inch diagonal strips down both sides of the pastry.
Fold one strip from the right, then one from the left, alternating as you move down the pastry, overlapping the duck.
The result should look like a loose braid encasing the filling.