Smoked Duck Hash in Puff Pastry with Apple Cider Sauce

Name: Smoked Duck Hash in Puff Pastry with Apple Cider Sauce
Yield: makes 6 servings
Ingredients: 1 tablespoon butter; 1/4 cup diced onion; 1/4 cup diced celery; 2 ounces andouille sausage (see Sources, p. 384), quartered lengthwise, then sliced 1/4 inch thick; 1 Granny Smith apple, peeled and diced; 1/2 cup diced or shredded smoked duck (see Sources, p. 384); 1 tablespoon flour; 1 tablespoon sherry, optional; 1/2 cup Chicken Stock (p. 206); 1/2 teaspoon each chopped fresh sage and thyme, or 1/4 teaspoon each dried; Salt and pepper; 1/2 pound frozen puff pastry, thawed, cut into 4-inch squares; 1 egg, beaten with 2 tablespoons milk; Apple Cider Sauce; 1 cup apple cider or juice; 1 cup Chicken Stock (p. 206); 1/4 cup apple cider vinegar; 1 teaspoon apple jelly, optional; 1 tablespoon Calvados, optional; 1 tablespoon butter; Salt

December 14, 2011

These are little golden pyramids of puff pastry with a savory filling of smoked duck, sausage, and apple, served with a tart cider sauce. When it comes to entertaining, these packets can be made a day in advance and baked right before serving. Garnish with a scattering of pretty celery leaves.

Recipe notes

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