Description
Flaky puff pastry meets smoky duck breast in this elegant appetizer. A simple yet impressive dish for any occasion.
Ingredients
Scale
- 1 package Les Trois Petits Cochons Smoked Duck Breast
- 1 sheet frozen puff pastry (thawed in the refrigerator)
- 1 tbsp (15 ml) prepared mango chutney
- 1 egg (lightly beaten)
- Salt and pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Dust a large cutting board or kitchen counter lightly with flour.
- Unroll the puff pastry; if it sticks, refrigerate for a few minutes to firm up.
- Cut the puff pastry lengthwise into two rectangles; set one aside.
- Slice the smoked duck breast crosswise into thin slices.
- Brush mango chutney in a 2-inch wide stripe down the center of one rectangle.
- Lay the duck slices diagonally over the chutney, slightly overlapping.
- Cut ½-inch diagonal strips on each side of the duck breast.
- Fold alternating strips over the duck breast until all are folded.
- Brush the pastry with egg.
- Bake for 20 minutes at 400°F (204°C), until puffed and golden.
- Serve immediately.
Notes
- To prevent soggy pastry, ensure the duck is patted completely dry before placing it on the chutney.
- For a richer flavor, use high-quality duck breast with visible smoke ring and marbling.
- Leftover braid can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 150