Usuba
Duck Pie in Pots with Puff Pastry
An exquisite dish featuring tender duck fillet, aromatic morels, and creamy sauce, baked under a golden puff pastry crust. Served in individual ramekins — perfect for a festive table.
- Total
- 60 min
- Standard serving
- 277.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Soak the dried morels in 250 ml of water until completely softened.
- 2
Step 2
Preheat the oven to 180 degrees.
- 3
Step 3
Finely chop the onion and fry it in half the butter together with the herbs. Add spices to taste.
- 4
Step 4
Add softened morels and simmer for a few minutes.
- 5
Step 5
Add the remaining butter and wheat flour, fry for about one minute.
- 6
Step 6
Pour in the chicken broth and bring to a boil, stirring constantly. Add the sliced duck fillet.
- 7
Step 7
Divide the mixture between four fireproof molds. Roll small balls from the duck stuffing and add them to each mold.
- 8
Step 8
Roll out the yeast puff pastry very thinly.
- 9
Step 9
Brush the edges of each mold with beaten egg. Cover the mold with a piece of dough so that the edges hang over, and press firmly. Brush the top with egg.
Bake for about 40 minutes until the dough rises and turns golden brown.
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