Duck-filled Beggar's Purses

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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