Recipe by mollypaul
An elegantly different appetiser, adapted from "Martha Stewart's Menus for Entertaining"
Top Review by Mrs.Jack
I was so impressed w/ myself-that I could prepare and serve such a jazzy and DELICIOUS appetizer-everyone raved about these little jewels. Don't let the steps scare you-everything comes together easily. Thank you, Molly53, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
- 2 whole duck breasts
- 177.44 ml dried cranberries, chopped
- 177.44 ml dark raisin, chopped
- 1 sprig rosemary, chopped
- salt and pepper
- 1 bunch chives, cleaned
- 453.59 g box frozen phyllo dough
- 118.29 ml unsalted butter, melted
Directions See How It's Made
- Preheat oven to 400 degrees.
- Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up.
- Roast in preheated oven 30 minutes.
- When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees.
- Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
- Prepare the chives: Blanch chives for 3 minutes in boiling water.
- Drain and plunge into ice water.
- Drain and let dry.
- Assembly: Place one sheet of phyllo dough on a clean surface.
- Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo.
- Brush with butter and repeat until you have four layers.
- Cut the phyllo into six squares.
- Place tablespoon of filling in center of each square.
- Pull corners to the center, pinching dough in center to close over filling.
- Tie each bundle with a single chive.
- Snip dough one inch above the chive ribbon so all tops are even.
- Bake the purses: Place the purses on baking sheets and bake in 350-degree
- oven for 10 to 15 minutes until golden brown.