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

Sauce:

2cups shiitakes (sliced)

1 shallot (minced)

1 tbs butter

2cups ruby port wine

salt & pepper to taste

Instructions:

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