Prep 30 mins
Cook 40 mins
This is an adaptation from a recipe for chicken and veg parcels, but I found the duck to be very complimentary to the pastry and subtle filling. Perfect to start off a dinner party or sunday lunch.
- 2 duck breasts (skin on)
- 2 medium potatoes (peeled, boiled, diced)
- 1 onion, chopped and cooked in butter
- 1 tablespoon light french style mustard
- 2 tablespoons chopped parsley
- 2 tablespoons cream
- fresh ground pepper
- 3 sheets puff pastry
- 1 egg
- 1 sprig thyme
- olive oil
- hoisin sauce
- Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over.
- Score the skin with a knife, rub in a little salt and olive oil.
- Then paint with hoi sin sauce.
- Place breasts on a cake rack sitting over a pan half filled with water to catch the fats and juices and to keep moist.
- Bake in a very hot oven for 5 minutes then reduce heat to medium.
- Bake for another 15 minutes or until cooked.
- Allow duck to cool and then dice (incl skin) into small pieces.
- Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper.
- Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet.
- Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape.
- Pinch edges together and indent with a fork.
- Egg wash the pastry and assemble on a large tray lined with baking paper.
- Cook in a moderate oven until golden brown.