Duck Confit and Asparagus Puff Pastries
- Preparation : 25 minutes
- Cooking : 19 minutes
- Portions : 8
- 2 packages (330 g each) Brome Lake duck legs confit
- 24 asparagus stalks
- 15 ml (1 tbsp) olive oil
- 80 ml (1/3 cup) dried shallots (French), chopped
- 15 ml (1 tbsp) chopped garlic
- 250 g cream cheese
- 1 Gala apple, julienned
- 80 ml (1/3 cup) dried cranberries
- 60 ml (¼ cup) chopped fresh parsley
- Salt and pepper to taste
- One 625 g piece (about 1-1/3 lb) rolled out puff pastry dough
- 2 egg yolks, beaten with a little water
Preparation time: 25 minutes
Cooking time: 4 minutes (+ 15 minutes just before meal)
Freezing time: 1-2 hours
Yield: 8 puff pastries
Heat the duck legs in the microwave for 1 to 2 minutes. Remove excess fat and bones. Shred the meat.
In a pot of boiling salted water, cook the asparagus for 2 to 3 minutes. Cool under very cold water and drain. Dry the asparagus on paper towels.
FOR THE DUCK MIXTURE :
In a pan, heat the oil over medium heat. Sauté the shallots and garlic for 1 minute.
Remove the pan from the heat and add the cream cheese. Stir. Allow to cool.
Add the duck leg meat, apple, cranberries and parsley to the pan. Add salt and pepper, and stir.
Cut the puff pastry dough into eight 6-inch (15 cm) squares.
In the centre of each square of dough, place three asparagus diagonally. Spread the duck mixture over the asparagus. Take each square and fold both sides over the filling.
Place the puff pastries on a baking sheet lined with parchment paper. Brush the puff pastries with the egg yolk.
Place the puff pastries in airtight containers and then in the freezer. Freeze for 1 to 2 hours.
About 30 minutes before cooking: Thaw the puff pastries in the refrigerator. Preheat the oven to 190 °C (375 °F). Place the puff pastries on a baking sheet lined with parchment paper. Bake in the oven for 15 to 17 minutes.