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