Makis duck pear arugula & cointreau
By Sophie ALLÈS du blog L'écrin révèle le diamant
Ingredients
- 1 duck breast
- dried pepper (type Labeyrie)
- Half of a juicy pear
- Some arugula
- 1 sheet of soy paper with sesame seeds
- Utensils:
- Bamboo mat (Makisu)
- plastic wrap
Details
Servings 2
Level of difficulty Easy
Preparation time 10mins
Cost Average budget
Preparation
Step 1
Wash and cut sticks pear, reserve. Wash and drain the arugula, reserve. Unroll the bamboo mat, cut the sheet of sesame soy paper and place on bamboo mat.
Step 2
Spread the slices of duck breast, which you removed the fat.
Step 3
Place the arugula leaves and sticks in the pear lengthwise on the duck breast with 1/4 from the edge of the mat.
Step 4
Wrap the mat on itself around the filling to make a roll end. Wrap with light pressure so as to compress the roll well.
Step 5
Remove the mat. Place the roll on a cutting board or platter. Cut the roll into two using a sharp knife. Align the halves side by side and cut into 3 to obtain 6 maki. Place on a plate with sesame seeds and sprinkle over the last minute with a splash of cointreau. Enjoy fresh!
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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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