Duck Breast Wellington

Duck Breast Wellington

Duck Breast Wellington, a culinary masterpiece, showcases tender duck breast enveloped in flaky puff pastry and expertly baked.








  • 1 duck breast
  • 2 tablespoons olive oil
  • 1 onion
  • 1 garlic clove
  • 1 glass of white wine
  • 1 tablespoon flour
  • 150 g fresh cream
  • 200 g Dried Borde mushroom mix
  • 1 puff pastry
  • 1 tablespoon whole-grain mustard
  • 1 egg yolk


Start by trimming the fat from the duck breast, leaving only the lean meat. Sear it in a hot frying pan on both sides, then set it aside. In another pan, sauté chopped onion and garlic in oil, deglaze with wine, and reduce. Add flour, cook briefly, then add cream and simmer for 3 minutes. Mix in mushrooms and cook for 5 more minutes. Preheat the oven to 200°C. Roll out puff pastry, add the prepared stuffing, and place seasoned duck breast on top. Seal the pastry, brush with egg yolk, decorate, and bake for 20 minutes. Allow it to rest for 10 minutes before serving.


Leave a comment

Please note, comments need to be approved before they are published.