delta waterfowl cooking contest firedisc

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Mallard Wellington
by Wyatt Lee
68
Contest is finished!
https://deltawaterfowl.org/contests/camo-cooking-contest/?contest=photo-detail&photo_id=107424
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68
Title:
Mallard Wellington

Author:
Wyatt Lee

Description:
Ingredients list: 4 skinless duck breasts English mustard 10-16oz of mushrooms 1/2 cup of pecans 1 pealed shallot 2 cloves of garlic 2 springs of thyme (leaves only) 10 thin slices prosciutto Sea Salt Fresh ground black pepper Pie crust or puff pastry 1 egg yolk Prep and cook time: 2 hours Season duck breasts with salt and pepper, and sear in a hot pan. Remove the seared duck breasts and coat with Mustard. Combine mushrooms, pecans, shallot, garlic in a food processor to create the Duxelles. Once thoroughly chopped and blended, cook in a pan to remove the moisture. Lay out a sheet of plastic wrap and layer your prosciutto large enough to wrap around the duck. spread your Duxelles out on the prosciutto, season with salt and thyme leaves, and stack your duck breasts on top. Use the plastic wrap to roll the prosciutto into a tight log, and then place in the fridge for 10 mins to help set up. Meanwhile roll out your puff pastry on lightly flowered plastic wrap. Remove the plastic wrap from the meat log and roll the pastry on, removing any excess, and using the plastic wrap to make it tight. Let rest in the fridge another 10 mins, or up to the following day. Preheat the oven to 425 F, place wellington seam side down on a baking sheet and coat with an egg yolk wash and coarse sea salt. Cook for 30-35 minutes until pastry is golden brown, remove and let rest for 10 minutes. Enjoy!
Description:
Ingredients list: 4 skinless duck breasts English mustard 10-16oz of mushrooms 1/2 cup of pecans 1 pealed shallot 2 cloves of garlic 2 springs of thyme (leaves only) 10 thin slices prosciutto Sea Salt Fresh ground black pepper Pie crust or puff pastry 1 egg yolk Prep and cook time: 2 hours Season duck breasts with salt and pepper, and sear in a hot pan. Remove the seared duck breasts and coat with Mustard. Combine mushrooms, pecans, shallot, garlic in a food processor to create the Duxelles. Once thoroughly chopped and blended, cook in a pan to remove the moisture. Lay out a sheet of plastic wrap and layer your prosciutto large enough to wrap around the duck. spread your Duxelles out on the prosciutto, season with salt and thyme leaves, and stack your duck breasts on top. Use the plastic wrap to roll the prosciutto into a tight log, and then place in the fridge for 10 mins to help set up. Meanwhile roll out your puff pastry on lightly flowered plastic wrap. Remove the plastic wrap from the meat log and roll the pastry on, removing any excess, and using the plastic wrap to make it tight. Let rest in the fridge another 10 mins, or up to the following day. Preheat the oven to 425 F, place wellington seam side down on a baking sheet and coat with an egg yolk wash and coarse sea salt. Cook for 30-35 minutes until pastry is golden brown, remove and let rest for 10 minutes. Enjoy!