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Duck Wellington with Crepe Suzette
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Duck Wellington with Crepe Suzette

3 hServes 4Nutri-Score D€€€
from @cedriklorenzen7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • duck breast (skin removed, trimmed)Meat600 g
  • spinach (blanched and patted dry)Produce300 g
  • chicken breast (diced, for the mousseline)Meat250 g
  • truffle (finely chopped)Produce15 g
  • egg white (for the mousseline)Dairy1 piece
  • cream (cold)Dairy150 ml
  • puff pastry (chilled)Bakery500 g
  • egg (beaten, for the egg wash)Dairy2 pieces
  • onion (sliced)Produce2 pieces
  • port wineBeverages200 ml
  • beef stockPantry300 ml
  • butterDairy40 g
  • potato (peeled and boiled)Produce600 g
  • gruyere AOP (grated)Dairy120 g
  • guanciale (diced)Meat80 g
  • flour (for the crepes)Pantry60 g
  • milkDairy250 ml
  • sugarPantry60 g
  • orange (zested and segmented, juice reserved)Produce3 pieces
  • lemon (zested and juiced)Produce1 piece
  • vanilla (pod, seeds scraped)Pantry1 piece
  • mascarponeDairy250 g
  • Grand MarnierBeverages60 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

1,091kcal

Carbs
80 g
Proteins
44 g
Fat
66 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Food processor
  • crepe pan
  • Sieve
  • Whisk
  • Potato masher
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9
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