Fox 8 Recipe Box: Duck Wellington

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.