RECIPES - from Pg. 28-29 cont.
Ducks in a Robe
2 duck breasts
1 box of frozen puff pasty
1 jar (12 ounces) of currant jelly
1⁄4 cup of ruby red port
Thaw the frozen puff pasty overnight in the refrigerator.
Using sharp knife, score skin in 3⁄4-inch diamond pattern (do not cut
into flesh). Melt 1 tablespoon butter in heavy skillet over mediumhigh
heat. Sprinkle duck with salt and pepper. Add duck, skin side
down, to a skillet and cook until skin is browned and crisp, about 5
minutes. Turn duck breasts over, reduce heat to medium, and cook
another minute for small breasts and 2 minutes for larger breasts. The
breast should still be very rare. Remove from pan and refrigerate until
cooled completely. When cooled, slice each duck breast into 4 long
Preheat the oven to 425 degrees. Unwrap the puff pasty and roll out slightly. Cut the pasty into 8
even rectangles, about 4 inches by 5 inches. Spread one tablespoon of the currant jelly onto one
long edge of the puff pastry. Place the refrigerated slice of duck breast onto the jellied portion of
the puff party. Fold the puff pasty over the duck slice. Pinch the edges of the puff pastry to seal.
Trim away excess puff pastry. Seal the edges with the egg wash and brush the top with egg wash.
Cook the duck breasts seam side down for 10-12 minutes until the puff pasty is golden brown.
While the puff pasty and duck is cooking, place the remaining currant jelly, one tablespoon of
butter and 1⁄4 cup of port into a sauce pan and cook on high heat. Let the ingredients reduce to a
Slice the puff pastry on the bias and serve with the currant jelly & port dipping sauce on the side.
2 tablespoons of butter
1 teaspoon of water
2 Granny Smith apples, chopped
1cup whole fresh cranberries
1cup green grapes, halved
1cup pomegranate seeds
1cup sparkling grape juice
1 bottle champagne, prosecco, or cava
In a large pitcher or punch bowl, add apples,
cranberries, grapes, and pomegranate seeds.
Pour in sparkling grape juice and champagne just
November/December 2018 GASPARILLA ISLAND 81