Duck and Vegetable Parcel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
YIELD: 12 parcels
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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