Recipies
Puff pastry roses with pre-sliced duck breast and onion confit
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1 hour
Easy
4
Ingredients
1 puff pastry 230g
200g of Pre-sliced smoked Duck Breast Edouard ARTZNER
30g de Onion confit Edouard ARTZNER
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Instructions for about 15 pièces
1
Preheat oven to 180°C.
2
Remove the fat from the pre-sliced duck breast.
3
Roll out the puff pastry.
4
Prick the pastry with a fork.
5
Cut the pastry into strips about 3 cm thick.
6
Place the slices of duck breast on each strip.
For the best visual effect, overlap the slices of duck breast by about 1 cm and leave them slightly above the edge of the pastry.
7
Fold the pastry over (about 1 to 1.5cm).
8
Roll up the pastry filled with Magrets to create roses.
9
Place the roses on a baking tray or in muffin tins.
10
Leave to rest in the fridge for 30 minutes.
11
Bake the roses at 180°C for about 20 minutes.
12
Remove the roses from the oven and place a little Onion Confit in the centre of the roses.
Enjoy hot or cold.
Bon appétit!
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