Wellington with a Classic Twist

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Make Wellington with a Classic Twist

You don't have to wait for a special occasion to make this delicious famous dish.  I have changed it up a bit and instead of using a beef tenderloin, I have used duck breast and made them into a serving  sized for two to be presented at a gracious dinner.  You can reduce the size of this portion even smaller making it that perfect Black and White Hors d' oeuvre.  Flaky puff pastry, mushrooms, duck breast, duck and veal demi glaze with apricots, foie gras and more await to tantalize your taste buds!

Duck Wellington with Truffle Armagnac Sauce

Serves 2

Ingredients

1 Magret Duck Breast, fat removed and reserved

Salt and freshly-ground black pepper, to taste

1/4 tsp Five Spice

1/2 tspDijon mustard

1 tbsp apricot preserves, or apricot puree

4-5 medium mushrooms, (wild or white), chopped

3 tbsp Black Truffle Butter*

1 tsp fresh thyme leaves

1 tbsp Madeira

4 tbsp Armagnac

3 tbsp Mousse of Foie Gras, softened, (or foie gras cubes)*

2 pieces packaged puff pastry, (approx. 9x12 each)

1 whole egg, beaten with 1 tbsp milk

1 clove garlic, chopped

1 small large shallot, chopped

2 tsp butter

1 cup Duck and Veal Demi-Glace*

1 tbsp basil jelly, gooseberry or current jelly, (optional)

2 tsp Black Truffle Flavored Oil*

Preparation

Duck

Season the duck breast with salt, pepper and five spice powder.

In a medium pan over medium-high heat, gently sauté reserved skin until the fat renders. Remove and discard. Sauté the duck breast on both sides in the fat till browned then remove and cool. When cool, stir together 1 tablespoon of Armagnac with mustard and apricot jam. Brush on the duck and rest.

In the same pan over medium-high heat, add 1 tablespoon truffle butter, garlic and shallot. Sauté until slightly translucent then add mushrooms. Continue to cook for about 3 minutes then add the thyme leaves.

Add Madeira and 1 tablespoon of the Armagnac. Scrape up any browned bits. If using fresh foie gras, sauté gently in mushroom mixture.

Puff Pastry

Lay the puff pastry on a sheet of parchment paper and place the cooled duck breast on one half of the pastry. Cover with the mushroom/foie gras mixture. If using mousse, spread a layer on the duck before adding the mushroom mixture.

Fold one half of the pastry over the other and secure by wetting one side and pressing edges together firmly. Use a pastry wheel or knife to clean up the edges. Make a few clean cuts/slits in the top of the assembled pastry for steam to vent. Chill in the refrigerator for 15 minutes.

Preheat oven to 425 degrees F. 

Preheat a sheet pan in the oven.

Remove the Wellington from the fridge and brush the egg and milk mixture all over the pastry. Place on the pre-heated pan.

Bake for approximately 30 minutes, rotating the sheet pan once during cooking. Be watchful, each oven is different.

Sauce

While the pastry is baking, make the sauce. Sauté the shallot and garlic in the butter. When soft, add the demi-glace and reduce slightly. Add the remaining Armagnac and salt and pepper to taste. Add the jelly if you wish at this point. Allow to cool slightly, and add the truffle butter to make an emulsion. Add the truffle flavored oil very carefully, a little bit at a time.  Truffle flavored oil can and does very easily, over power other flavors, but if done in the correct amounts...delicious!

Plating/Presentation

Remove the duck and let it rest for a few moments before slicing. Serve with the sauce. Cauliflower puree and baby carrots or grilled asparagus would make wonderful accompaniments.

*Available in most grocers, upscale food shops and online

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