These are little golden pyramids of puff pastry with a savory filling of smoked duck, sausage, and apple, served with a tart cider sauce. When it comes to entertaining, these packets can be made a day in advance and baked right before serving. Garnish with a scattering of pretty celery leaves.
Recipe information
Yield
makes 6 servings
Ingredients
Smoked Duck Hash
Apple Cider Sauce
Preparation
Smoked Duck Hash
Step 1
Melt the butter in a large skillet over medium heat. When it begins to bubble, add the onion and celery and cook for 2 minutes, then add the andouille and apple. Raise the heat to medium-high and cook for 2 more minutes, then add the duck. Sprinkle the mixture with the flour and stir to coat evenly. Cook for 1 minute, then add sherry, if using, and half the chicken stock, stirring to mix. Bring to a boil, and if the mixture is too dry, add the rest of the broth. Add herbs and salt and pepper, to taste. Taste for seasoning. The mixture should be moist but not too wet. Cook for about 2 more minutes, then remove from the heat and cool.
Step 2
Brush the edges of each pastry square with egg wash. Place 3 ounces (about 1/4 cup) of the filling in the center of a square, and bring two opposite corners of the square to meet in the center. Then bring the other two corners to the center to form a small pyramid and pinch the four seams to seal. Brush lightly with egg and refrigerate until ready to bake.
Step 3
To serve, preheat the oven to 450°F. Bake the pastry pyramids on a parchment-lined baking sheet for 10 minutes, or until golden brown. Serve on warmed plates with a drizzle of the Apple Cider Sauce.
Apple Cider Sauce
Step 4
Combine the cider, stock, and vinegar in a small saucepan. Bring to a boil and reduce to 1/4 cup. Whisk in the jelly and Calvados, if using, and boil for about 2 minutes, or until the mixture is slightly syrupy. Whisk in the butter, season with a little salt, and cover to keep warm (but lower the heat to stop cooking).
