Description
I have long wanted to cook a "Beef Wellington", but all the time were the reasons (read - excuses). This recipe is only based on the famous "Beef Wellington", but cooked with great purpose ever make the original recipe.
Ingredients
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Breast of duck
350 g
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Mushrooms
480 g
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Onion
1 piece
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Mustard
2 Tbsp
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Spinach
20 piece
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Puff pastry
300 g
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Chicken egg
1 piece
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Olive oil
1 Tbsp
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Rosemary
3 tsp
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Black pepper
-
Salt
Cooking
Chop the mushrooms until almost puree.
Also chop the onion.
Duck Breasts wash, dry with paper towels. On the Board pour coarse sea salt, rosemary and black pepper. Roll Breasts in this mixture.
Fry the breast in a well-heated oil until Golden brown with 2 sides. Approximately 5-6 minutes on each side. After that, Breasts on a platter, brush with mustard and cover with foil.
Fry the onions in a small amount of fat remaining after frying the duck, 3-4 minutes.
Add the mushrooms, sauté for about 10 minutes, season with salt to taste. The resulting mixture was spread on a flat plate and leave to cool.
On a cutting Board roll out the plastic wrap and spread it with layer of cooled mushroom mixture. On top of the mixture, spread the spinach leaves.
Then, on top of the spinach put the duck breast.
Gently lifting the edges of the film, to tighten the resulting design in "Winnie the Pooh". Here are two "candy" turned out. To put them in the fridge for 20-25 minutes.
Puff pastry roll out to a thickness of 0.5 cm to Lubricate the edges of the perimeter of the beaten egg. Put in the center of the duck breast in mushroom mixture (pre-releasing from the film:)).
On top put the second layer and gently pressing with a fork to join the edges. Excess dough is cut off.
Pour over the beaten egg. Bake in a preheated 190 degree oven for 20-25 minutes.
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