Restaurants›Beaujolais Bistro›Mushroom & Duck Cigars, Rouille Recipe

Mushroom & Duck Cigars, Rouille Recipe

Inspired by Beaujolais Bistro
Time1h
Serves4

Indulge in our exquisite Mushroom & Duck Cigars, where tender duck meat is artfully blended with earthy mushrooms and wrapped in a delicate pastry. Each bite delivers a symphony of rich flavors, perfectly complemented by a zesty rouille that adds a delightful kick. A luxurious appetizer that promises to elevate your dining experience.

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Ingredients

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Mushroom & Duck Cigars Ingredients

Method

Mushroom & Duck Cigars Directions

1

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. Set aside to cool.

2

Cook the Duck

Score the skin of the duck breast and season with salt and pepper. In a hot skillet, place duck skin-side down and cook for about 6-8 minutes until skin is crispy. Flip and cook for another 3-4 minutes. Remove from heat, let cool, then shred the meat.

3

Assemble the Cigars

Preheat the oven to 200°C (400°F). Roll out puff pastry and cut into rectangles. In the center of each rectangle, place a mix of duck meat, mushroom filling, and chopped parsley. Roll the pastry tightly to form cigars. Seal edges with egg wash.

4

Bake

Place the cigars on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 15-20 minutes until golden brown.