Duck Wellington with Truffle Armagnac Sauce

Name: Duck Wellington with Truffle Armagnac Sauce
Ingredients: 1 Magret Duck Breast, fat removed and reserved; Salt and freshly-ground black pepper, to taste; 1/4 teaspoon Five Spice; 1/2 teaspoon Dijon mustard; 1 tablespoon apricot preserves, or apricot puree; 4-5 medium mushrooms, (wild or white), chopped; 3 tablespoons Black Truffle Butter; 1 teaspoon fresh thyme leaves; 1 tablespoon Madeira; 4 tablespoons Armagnac; 3 tablespoons Mousse of Foie Gras, softened, (or foie gras cubes); 1 piece packaged puff pastry, (approx. 9x12); 1 whole egg, beaten with 1 tablespoon milk; 1 clove garlic, chopped; 1 small large shallot, chopped; 2 teaspoons butter; 1 cup Duck and Veal Demi-Glace; 1 tablespoon basil jelly, gooseberry or current jelly, (optional); 2 teaspoons Black Truffle Flavored Oil

Duck Wellington with Truffle Armagnac Sauce was pinched from <a href="http://www.dartagnan.com/duck-wellington-with-truffle-armagnac-sauce-recipe.html" target="_blank" rel="noopener">www.dartagnan.com.</a>

INGREDIENTS

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1 Magret Duck Breast, fat removed and reserved

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Salt and freshly-ground black pepper, to taste

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1/4 teaspoon Five Spice

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1/2 teaspoon Dijon mustard

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1 tablespoon apricot preserves, or apricot puree

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4-5 medium mushrooms, (wild or white), chopped

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3 tablespoons Black Truffle Butter

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1 teaspoon fresh thyme leaves

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1 tablespoon Madeira

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4 tablespoons Armagnac

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3 tablespoons Mousse of Foie Gras, softened, (or foie gras cubes)

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1 piece packaged puff pastry, (approx. 9x12)

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1 whole egg, beaten with 1 tablespoon milk

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1 clove garlic, chopped

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1 small large shallot, chopped

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2 teaspoons butter

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1 cup Duck and Veal Demi-Glace

•

1 tablespoon basil jelly, gooseberry or current jelly, (optional)

•

2 teaspoons Black Truffle Flavored Oil

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