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Duck and Papaya Phyllo Pouch on Blueberry Sauce

Total Time: 75 MIN Makes: 6
Prep Time: 35 MIN Cook Time: 40 MIN

Papaya and blueberry sauce add a fruity kick to this entree featuring duck, creamy cheese and mushrooms.

  • 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 Phyllo 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 Phyllo pouches, following directions for pouches linked to the right.
Spoon 1/3 cup of duck mixture onto Phyllo, form into pouch and tie with scallion green.
Brush pouches with butter and place on cookie sheet. Bake in preheated 4501/4F 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.€
Carefully place hot pouch in center of plate.