spectr17
10-24-2002, 01:56 AM
October 6, 2002
By Robert Pavey, Augusta Chronicle Outdoors Editor
Small waterfowl, particularly teal and wood duck, abound in areas such as Phinizy Swamp Wildlife Management Area, where my friend Chip Fiske hunts each winter. Mr. Fiske's wife, Joy, prepared this fine dish recently at their home.
SPINACH AND MUSHROOM DUCK BREAST IN PUFF PASTRIES
8 small deboned duck breasts (four ducks)
1/2 to 1 cup olive oil
1/2 to 1 cup cup balsamic vinegar
1 1/2 cups flour
8 to 10 whole pepper corns, crumbled
3 shallots, thinly sliced
1 garlic clove, thinly sliced
2 cups finely sliced shitakke mushrooms
1/4 cup raspberries, crushed and strained
1 package fresh baby spinach, washed and de-stemmed
1 package pre-made commercial puff pastry
1 egg, beaten
Marinate duck breasts in mixture of 1/2 cup each olive oil and balsamic vinegar for 30 minutes. Drain breasts and roll in flour. Saute briefly in skillet seasoned with olive oil to seal juices inside. Drain on paper towel and refrigerate 2 hours. In skillet seasoned with olive oil, saute 2 sliced shallots and garlic clove in skillet, then add mushrooms, 1/4 cup balsamic vinegar and 2 tablespoons strained raspberries and cook until liquid is gone. Allow pastry mix to thaw to room temperature, roll to 1/8-inch thickness and divide into four sections. Place 2 tablespoons mushroom mixture on each, cover with spinach and place two duck breasts on top and then roll and seal pastries. Refrigerate 30 minutes, brush pastries with beaten egg and bake on cookie sheet covered with parchment paper 35 to 45 minutes at 375 degrees or until pastry is flaky and golden brown.
By Robert Pavey, Augusta Chronicle Outdoors Editor
Small waterfowl, particularly teal and wood duck, abound in areas such as Phinizy Swamp Wildlife Management Area, where my friend Chip Fiske hunts each winter. Mr. Fiske's wife, Joy, prepared this fine dish recently at their home.
SPINACH AND MUSHROOM DUCK BREAST IN PUFF PASTRIES
8 small deboned duck breasts (four ducks)
1/2 to 1 cup olive oil
1/2 to 1 cup cup balsamic vinegar
1 1/2 cups flour
8 to 10 whole pepper corns, crumbled
3 shallots, thinly sliced
1 garlic clove, thinly sliced
2 cups finely sliced shitakke mushrooms
1/4 cup raspberries, crushed and strained
1 package fresh baby spinach, washed and de-stemmed
1 package pre-made commercial puff pastry
1 egg, beaten
Marinate duck breasts in mixture of 1/2 cup each olive oil and balsamic vinegar for 30 minutes. Drain breasts and roll in flour. Saute briefly in skillet seasoned with olive oil to seal juices inside. Drain on paper towel and refrigerate 2 hours. In skillet seasoned with olive oil, saute 2 sliced shallots and garlic clove in skillet, then add mushrooms, 1/4 cup balsamic vinegar and 2 tablespoons strained raspberries and cook until liquid is gone. Allow pastry mix to thaw to room temperature, roll to 1/8-inch thickness and divide into four sections. Place 2 tablespoons mushroom mixture on each, cover with spinach and place two duck breasts on top and then roll and seal pastries. Refrigerate 30 minutes, brush pastries with beaten egg and bake on cookie sheet covered with parchment paper 35 to 45 minutes at 375 degrees or until pastry is flaky and golden brown.