Duck breasts in pastry with artichoke hearts au gratin.
- 500g Orogel artichoke hearts
- 400g duck breasts
- 50g truffle cream
- 1 Orogel puff pastry roll
- 1 egg
- 8 speck slices
- 1/2 leek
- extra virgin olive oil
- Wheat flour
- chopped parsley
- 1 glass of dry Marsala
- corn flour
Place the duck breasts onto a baking tray with finely sliced leek and bake in the oven to 180° C for 15 minutes, so that the grease melt, softening the meat. Place the meat on your worktop and cut crosswise, until you have thin fillets (about half centimetre).
Coat the meat with flour and brown in a pan with a knob of butter, add the Marsala, salt and pepper to taste, let reduce for a couple of minutes. Turn off the heat and keep aside. Place the artichoke hearts in a pan with oil and chopped parsley, add salt and pepper to tast
When the artichokes are done, keep eight aside, and slice the others. Stuff the artichoke hearts with a mixture of breadcrumbs, oil, chopped parsley and mint. Place the stuffed artichokes on a baking tray, sprinkle some grated parmesan, add a knob of butter and bake in the oven to 170°C until they are golden.
Roll the puff pastry out to a 3mm thickness and using a 8cm cutter, cut out eight circles. Prepare four bundles: place three or four meat slices into the centre of each circle, add a teaspoon of truffle cream and some artichoke slices. Brush the border with beaten egg. Cover each bundle with the remaining pastry circles, crimp the edges and brush all over with the beaten egg.
Bake in the oven to 180°C for 15-20 minutes.
Cut the bundle in halves and place in the centre of the plate; place two artichokes au gratin aside and decorate with pan-fried crispy speck slices. Drizzle some warm Marsala sauce