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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over. | 2. Score the skin with a knife, rub in a little salt and olive oil. | 3. Then paint with hoi sin sauce. | 4. Place breasts on a cake rack sitting over a pan half filled with water to catch the fats and juices and to keep moist. | 5. Bake in a very hot oven for 5 minutes then reduce heat to medium. | 6. Bake for another 15 minutes or until cooked. | 7. Allow duck to cool and then dice (incl skin) into small pieces. | 8. Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper. | 9. Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet. | 10. Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape. | 11. Pinch edges together and indent with a fork. | 12. Egg wash the pastry and assemble on a large tray lined with baking paper. | 13. Cook in a moderate oven until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	2			-	-	-	-
potato	2		peeled boiled diced	-	-	-	-
onion	1		chopped cooked	64.0	14.944	1.76	0.16
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
salt				-	-	-	-
pepper			ground	-	-	-	-
puff pastry	3	sheets		4101.3	335.895	54.39	282.975
egg	1			71.5	0.36	6.28	4.755
thyme	1	sprig		-	-	-	-
olive oil				-	-	-	-
hoisin sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.