Duckcargot
Travel to France with this take on Escargot with a Duck twist! Delicious crispy Duck Breast bites nestled in garlic parsley butter with puff pastry on top. These duck bites pair perfectly with a French Pinot Noir.
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Ingredients
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3/4 Cup White Wine
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1 Shallot, Finely Diced
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6 Thyme Sprigs
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2 Bay Leaves
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2 Stick (1/2 lb.) Butter
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1 Bunch Parsley, Chopped
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12 Cloves Garlic, Chopped
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½ tsp. Salt
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1/4 tsp. Black Pepper
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1 Tbsp. Panko
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1 Puff Pastry Sheet
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1 Egg, Beaten
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Optional Baguette on the side for dipping
Directions
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1
Preheat oven to 375 degrees F. Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
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2
Place duck skin side down in sauté pan, cover and cook for 10 minutes on medium low heat to render fat. Save duck fat in the pan for the next step. Remove from heat and cut each duck breast into 8 pieces.
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3
In pan used for the duck, add wine, shallot, 2 cloves garlic minced, thyme & bay leaves. Let cook for 5 minutes.
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4
Add duck back into pan and sauté for 2 minutes. Pour mixture into a bowl and refrigerate until used for Duckcargot. Save aside ¼ cup of liquid for garlic butter.
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5
Combine butter, remaining garlic, reserved liquid from step 4, salt, pepper, panko and parsley in the food processor to make garlic butter.
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6
Cut puff pastry sheet into 24 small squares. Brush with egg.
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7
Assemble Duckcargot in an escargot dish or ramekins. In each ramekin place 1 Tbsp. garlic butter, 1 piece Duck Breast then top with puff pastry square. Press firmly around the top.
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8
Bake until golden and puffed about 25 minutes. Optional: Serve with toasted French Baguette to dip in butter.
