Description
Papaya and blueberry sauce add a fruity kick to this entree featuring duck, creamy cheese and mushrooms.
Ingredients
- 12 sheets Athens Phyllo® Dough (9″ x 14″ ), thawed
- 3 ounces domestic and wild mushrooms
- 1 stick unsalted butter, divided
- 1/4 cup shallots, finely chopped
- 2 tablespoons applejack or brandy
- 1 cup heavy cream
- 2 cups duck meat, cooked and chopped
- 1 cup Boursin or cream cheese, cubed
- 1 papaya, peeled, seeded and cubed
- 1 tablespoon fresh thyme leaves, chopped
- Salt and pepper to taste
- 6 scallions, green only, 8” long, blanched
- 1 cup heavy cream
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 450ºF.
Wash mushrooms and chop coarsely. Heat 2 tablespoons butter in large sauce pan, add shallots and mushrooms.
Sauté 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 for 1 hour.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Melt remaining butter. Lay one sheet of phyllo on work surface and lightly brush with butter. Layer and repeat with 3 more sheets of phyllo. Do not butter top sheet. Using a 6″ biscuit cutter or 6″ plate as a template, cut two 6″ circles from the phyllo stack.
Spoon 1/3 cup of duck mixture onto the center of each phyllo circle. Pull phyllo edges up, gather and pinch together just over the filling about 3/4 way to the top. Spread top edge and tie with blanched scallion. Brush with butter and place on ungreased baking tray. Repeat procedure with remaining phyllo and filling to make 6 pouches pouches/purses.
Bake in preheated 450ºF 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 in linked recipe https://athensfoods.com/recipes/blueberry-sauce-2/
Spoon sauce on plate and pour a thin ring of cream 1″ from edge of plate. Draw a toothpick toward center of plate and back towards rim to create a pattern.
Carefully place hot pouch in center of plate.
