DUCK-FILLED BEGGAR'S PURSES
Make and share this Duck-filled Beggar's Purses recipe from Food.com.
Provided by Molly53
Categories Duck Breasts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up.
- Roast in preheated oven 30 minutes.
- When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees.
- Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
- Prepare the chives: Blanch chives for 3 minutes in boiling water.
- Drain and plunge into ice water.
- Drain and let dry.
- Assembly: Place one sheet of phyllo dough on a clean surface.
- Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo.
- Brush with butter and repeat until you have four layers.
- Cut the phyllo into six squares.
- Place tablespoon of filling in center of each square.
- Pull corners to the center, pinching dough in center to close over filling.
- Tie each bundle with a single chive.
- Snip dough one inch above the chive ribbon so all tops are even.
- Bake the purses: Place the purses on baking sheets and bake in 350-degree
- oven for 10 to 15 minutes until golden brown.
Nutrition Facts : Calories 582.9, Fat 28.7, SaturatedFat 13.2, Cholesterol 149.5, Sodium 436.7, Carbohydrate 55.6, Fiber 2.6, Sugar 11.4, Protein 25.7
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