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Duck, spinach and goat's cheese puffs

Andrew Nutter from Great Food Live
With creamed Savoy cabbage, Andrew Nutter's unique pastries make an impressive dinner party dish

Duck, spinach and goat's cheese puffs

Method

1. Preheat the oven to 180C/gas 4.

2. In a saucepan on a medium heat, heat the olive oil and cook the shallot, garlic, thyme and ginger until softened, but not coloured. Stir in the flaked duck confit and heat through.

3. Roll the goat's cheese into balls and wrap in the spinach leaves. Encase each ball with the duck mixture and chill for half an hour until firm. Cover the balls in puff pastry, brush with egg yolk and bake on a baking tray for 15 minutes.

4. For the cabbage, fry the bacon in olive oil until golden, before adding the onion and garlic and cooking briefly. Stir in the cabbage and, when softened, pour in the white wine, followed by the cream and seasoning.

5. To make the sauce, mix the red wine and beef stock together in a saucepan, bring it to the boil and reduce by half. Whisk in the butter and finish with the chopped ginger.

6. To serve, place a bed of cabbage in the middle of a plate, top with the duck puff and spoon the sauce around.

Comments add a comment

Ronald7 | Posted 23-Apr-08

The recipe is easy to follow, but does take longer then estimated time. Use chicken or turkey if diners dont like duck.

Serves: 4

Prep: 40 min
Cook: 20 min

Ingredients

For the pastries

1 tbsp Olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
few sprigs Thyme
1 tsp fresh root ginger, chopped
1 large confit duck leg, flaked
50g goat's cheese, preferably Rosary
few spinach leaves, blanched
150g Puff pastry
1 egg yolk

For the cabbage

1 tbsp Olive oil
2 rashers Bacon, cut into small cubes
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 Savoy cabbage, shredded
1 tbsp White wine
1 tbsp Cream