Duck Pithiviers Recipe

Ingredients

• 2 duck breasts, skin on
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 200g chestnut mushrooms, diced
• 1 tbsp thyme leaves
• 1 tbsp brandy
• 500g puff pastry
• 1 egg, lightly beaten
• Salt and pepper to taste

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Heat the olive oil in a pan over medium heat. Add the shallot and garlic and sauté until softened.
3. Add the mushrooms, thyme leaves and cook until the mushrooms are softened and browned.
4. Add the brandy to the pan and cook until evaporated. Remove from heat and set aside to cool.
5. Score the duck skin in a diamond pattern and season with salt and pepper. Heat a pan over medium-high heat and add the duck breasts skin side down. Cook until the skin is crispy and then flip the breasts over and cook for a further 2-3 minutes. Remove from the pan and let it rest for a few minutes.
6. Roll out the puff pastry on a floured surface into a large circle, around 30cm in diameter. Cut the circle into 2 equal halves, then place one half onto a baking sheet lined with parchment paper.
7. Spread the mushroom mixture over the pastry, leaving a border around the edge. Slice the duck breasts and arrange on top of the mushrooms.
8. Brush the border with beaten egg, then place the other half of the pastry over the top. Press the edges together firmly, then trim with a sharp knife.
9. Score the top with a knife, making a few small slashes to allow steam to escape. Brush with the remaining egg wash.
10. Bake for 30-35 minutes, until the pastry is golden and crisp.

Serving Suggestions

Serve the duck pithiviers immediately with a fresh green salad. This dish goes well with a hearty red wine.

Verdict

The duck pithiviers look impressive, but it is simple to make. The flaky puff pastry, savory mushrooms, and tender duck breasts are the perfect combination that will tantalize your taste buds.