Mediterranean Duck in Phyllo Cup

Serving Size {6 Servings}


4 1/2 Sheets Phyllo Dough

3 oz Clarified Butter, melted

3 oz Balsamic Vinegar

6 oz Duck Demi-glace

3/4 tsp Chopped Parsley

1 1/4 Tbs Olive Oil

3 oz Diced Onion

4 tsp Minced Garlic

1 1/2 oz each Black, Kalamata, Green Olives, chopped

2 oz each Roasted Red, Yellow, Green Peppers, julienne

3/4 cup Dry Red Wine

1 1/2 tsp Basil

1/4 tsp Thyme

1/4 tsp Black Pepper

6 oz Cooked Maple Leaf Farms Duck Meat, diced

1 cup Duck Demi-glace


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1. Cut phyllo sheets into quarters; brush with butter. Place 3 sheets on top of each other to form a circle; place into muffin cups. Bake in a 350 degree oven for 10 minutes or until golden brown.

2. Reduce vinegar to a glace (syrup consistency). Add demi-glace; reduce until sauce coats back of spoon. Add parsley. Set aside.

3. saute onions in oil until translucent. Add garlic, olives and peppers; heat.

4. Add wine; reduce until almost dry.

5. Add basil, thyme, pepper, duck and demi-glace; reduce until almost dry.

6. For each portion, place phyllo cup on plate; fill with 3 1/2 oz duck filling. Drizzle 1/2 tsp balsamic sauce over filling and 1 tsp around base of phyllo cup; serve immediately.

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