DUCK AND PAPAYA PHYLLO POUCH ON BLUEBERRY SAUCE  Ingredients
3 ounces domestic and wild mushrooms
1 1/2 tablespoons butter
1/4 cup finely chopped shallots
2 tablespoons applejack or brandy
1 cup heavy cream
2 cups cooked and chopped duck meat
1 cup Boursin or cream cheese, cubed
1 papaya, peeled, seeded and cubed
1 tablespoon chopped fresh thyme leaves
Salt and pepper to taste
12 sheets Athens or Apollo fillo dough
6 tablespoons butter
6 scallions, green only, 8” long, blanched
1 cup heavy cream Wash mushrooms and chop coarsely. Heat butter in large sauce pan, add shallots and mushrooms. Saute for 5 minutes.
Remove pan from heat, stir in applejack and cream. Return to cook over high heat for 2 to 3 minutes. Remove from heat and add duck meat, cheese, papaya and thyme. Season with salt and pepper. Chill.
Prepare large fillo pouches, following directions for Fillo Pouches on our Shapes & Uses page. Spoon 1/3 cup of duck mixture onto fillo, form into pouch and tie with scallion green Brush pouches with butter and place on cookie sheet. Bake in preheated 450 degree oven for 5 minutes or until golden brown.
In small sauce pan over medium heat, simmer cream about 11 minutes or until it is reduced to 1/2 cup. Prepare Blueberry Sauce according to directions below. Spoon sauce on plate and pour a thin ring of cream 1” from edge of plate to create a pattern or “painting.” Carefully place hot pouch in center of plate.
Serves 6
BLUEBERRY SAUCE Ingredients
1 cup fresh or frozen blueberries
3/4 cup burgundy wine
1/4 cup water
1/4 cup granulated sugar
1/8 teaspoon crushed rosemary
2 tablespoons heavy cream
1 tablespoon cornstarch
2 tablespoons cold butter, cubed In small sauce pan combine blueberries, wine, water, sugar and rosemary, bring to a boil, reduce heat and simmer for 7 minutes.
In small bowl stir cream and cornstarch together until smooth.
Puree and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.
Makes 1 pint
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
|
|