Fox 8 Recipe Box: Duck Wellington

By Chef Cesare Avallone

Duck Wellington

4 boneless skinless duck breast (7-9oz)

1tbsp canola oil

1 pkg. cremini mushrooms

4 cloves garlic

1 shallot

truffle salt to taste

fresh ground black pepper to taste

8 slices prosciutto di parma

4 squares puff pastry

2 eggs


2cups shiitakes (sliced)

1 shallot (minced)

1 tbs butter

2cups ruby port wine

salt & pepper to taste


Bake prepared wellingtons at 425 degrees for 18-20 mins.

Filed in: Morning Show, Recipe Box


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