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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

Ingredients

  • 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

Preparation

  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

Tips and tricks

Recipe Preparation in Advance

At step 5, when placing the preparation in the freezer for 30 minutes, you can fully freeze it if you plan to use it later. When it’s time to cook, simply take it out of the freezer about 10 minutes in advance, slice it with a knife, arrange the slices on a baking sheet, and put it in the oven. Keep in mind that the cooking time will be slightly longer, around 25 to 30 minutes.

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