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Puff pastry rolls with pulled duck, caramelized onions and brie

  • Preparation : 25 minutes
  • Cooking : 30 minutes
  • Portions : 12 puff pastries
recette feuilleté canard


  • 2 onions, diced
  • 125 ml (1/2 cup) maple syrup
  • 15 ml (1 tbsp) fresh thyme, chopped
  • Salt and pepper to taste
  • 400 g (about 1 lb) frozen puff pastry, thawed
  • 1 package (200 g) Brome Lake Ducks shredded duck confit
  • 100 g (3 1/2 oz) brie cheese, thinly sliced
  • 12 fresh basil leaves


  1. Preparation: 25 minutes
    Cooking: 30 minutes
    Freezing: 30 minutes
    Yield: 12 puff pastries

  2. In a pan, combine the onions, maple syrup and thyme. Season with salt and pepper. Bring to a boil, then reduce the heat to medium and simmer for 15 to 18, stirring occasionally, until the onions are caramelized. Remove from heat and let cool.

  3. On a floured work surface, roll out the puff pastry into a 30 cm (12 in) square.

  4. Spread the caramelized onions over the puff pastry. Garnish with shredded duck, brie and basil.

  5. Roll the dough, tightening as you go, to form a cylinder, then place the roll on a baking sheet lined with parchment paper. Place in the freezer for 30 minutes.

  6. When ready to cook, preheat the oven to 190°C (375°F).

  7. Slice the roll into 12 slices and return to the baking sheet, leaving space between the slices.

  8. Bake for 15 to 20 minutes.

nut free | egg free

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