Canard A La Presse For Two Recipe

Season the Duck

Rub the dry-aged duck breasts with salt and black pepper. Let them sit at room temperature for about 30 minutes.

Sear the Duck

Heat a skillet over medium heat. Place the duck breasts skin-side down and sear for about 5-7 minutes until the skin is crispy. Flip and cook for an additional 3-5 minutes until medium rare. Remove from heat and let rest.

Prepare the Filling

Steam the calabaza until tender, about 15 minutes. Mash it and set aside.

Mix the Tamal Dough

In a bowl, combine masa harina, vegetable broth, baking powder, salt, and the mashed calabaza. Mix until a soft dough forms.

Assemble the Tamales

Soak corn husks in hot water for 30 minutes. Take one husk, spread about 2 tablespoons of the dough in the center, fold sides in, and place seam side down in a steamer. Repeat with remaining husks and dough.

Steam the Tamales

Steam the assembled tamales for about 1 hour, adding water as needed to the steamer.

Sauté the Mushrooms

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then, add the mixed wild mushrooms and thyme. Cook, stirring occasionally, until mushrooms are golden brown, about 5-7 minutes.

Prepare the Gravy Base

In a saucepan, melt the butter over medium heat. Add diced shallots and sauté until translucent, about 3-4 minutes.

Deglaze and Simmer

Add red wine to the pan to deglaze, scraping up any brown bits. Let it simmer until reduced by half, about 5-7 minutes.

Finish the Gravy

Add duck or chicken stock and chopped foie gras. Simmer until thickened, stirring occasionally, about 10-15 minutes.

Prepare the Filling

Mix the shredded duck meat with salt and pepper to taste.

Assemble the Pastelitos

Roll out the pastry dough and cut into circles. Place a spoonful of the duck filling in the center, fold over, and seal the edges with a fork. Brush the tops with beaten egg.

Bake the Pastelitos

Place pastelitos on a baking sheet and bake at 375°F (190°C) for 20-25 minutes until golden brown.