Skip to content
Menu
Duck Wellington with Crepe Suzette
Plat

Duck Wellington with Crepe Suzette

3 hPour 4Nutri-Score D€€€
par @cedriklorenzen7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • duck breast (skin removed, trimmed)Viandes600 g
  • spinach (blanched and patted dry)Fruits et légumes300 g
  • chicken breast (diced, for the mousseline)Viandes250 g
  • truffle (finely chopped)Fruits et légumes15 g
  • egg white (for the mousseline)Produits laitiers1 morceau
  • cream (cold)Produits laitiers150 ml
  • puff pastry (chilled)Boulangerie500 g
  • egg (beaten, for the egg wash)Produits laitiers2 morceaux
  • onion (sliced)Fruits et légumes2 morceaux
  • port wineBoissons200 ml
  • beef stockÉpicerie300 ml
  • butterProduits laitiers40 g
  • potato (peeled and boiled)Fruits et légumes600 g
  • gruyere AOP (grated)Produits laitiers120 g
  • guanciale (diced)Viandes80 g
  • flour (for the crepes)Épicerie60 g
  • milkProduits laitiers250 ml
  • sugarÉpicerie60 g
  • orange (zested and segmented, juice reserved)Fruits et légumes3 morceaux
  • lemon (zested and juiced)Fruits et légumes1 morceau
  • vanilla (pod, seeds scraped)Épicerie1 morceau
  • mascarponeProduits laitiers250 g
  • Grand MarnierBoissons60 ml
  • saltÉpices5 g
  • black pepper (ground)Épices2 g

par portion

Nutrition

1 091kcal

Glucides
80 g
Protéines
44 g
Lipides
66 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Poêle
  • Casserole
  • Saladier
  • Robot multifonction
  • crepe pan
  • Tamis
  • Fouet
  • Presse-purée
  • Pinceau de cuisine

pas à pas

Préparation

  1. Prepare the chicken truffle mousseline

    • Blend the chicken breast with the egg white, salt and pepper until smooth.
    • Add the cold cream and chopped truffle, blend again until light and refrigerate.
    Étape 1

  2. Make the onion port jus

    • Caramelise the sliced onion in butter until deep golden.
    • Deglaze with the port wine, add the beef stock and reduce until glossy.
    Étape 2

  3. Cook the potato guanciale croquettes

    • Mash the boiled potato with the grated gruyere and crisped guanciale.
    • Shape into croquettes and chill until firm.
    Étape 3

  4. Assemble the Duck Wellington

    • Lay the spinach leaves flat, spread the mousseline and place the duck breast on top, then roll tight.
    • Wrap in puff pastry, seal the edges and brush with egg wash.
    Étape 4

  5. Bake the Wellington

    • Bake on a preheated tray at 200 °C until the pastry is golden.
    • Rest before slicing and trimming the edges.
    Étape 5

  6. Make the crepe batter

    • Whisk the flour, milk, eggs and sugar into a smooth batter and rest.
    • Cook thin crepes in a buttered pan and set aside.
    Étape 6

  7. Prepare the orange lemon cream filling

    • Whip the mascarpone with the orange and lemon zest, lemon juice and vanilla seeds.
    • Fold in the cream until smooth and chill.
    Étape 7

  8. Make the orange vanilla sauce

    • Reduce the orange juice with the sugar and Grand Marnier until syrupy.
    • Add the vanilla and keep warm.
    Étape 8

  9. Fill and serve the crepe Suzette

    • Fill the crepes with the orange lemon cream, fold and heat through.
    • Serve hot with the orange vanilla sauce, orange segments, orange zest and mascarpone vanilla ice cream.
    Étape 9
Obtenir Mezze