Ingredients
-
2
-
3/4
-
3/4
-
1
-
-
1
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Duck-filled Beggar’s Purses, An elegantly different appetiser, adapted from Martha Stewart’s Menus for Entertaining , I was so impressed w/ myself-that I could prepare and serve such a jazzy and DELICIOUS appetizer-everyone raved about these little jewels Don’t let the steps scare you-everything comes together easily Thank you, Molly53, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008 , used this recipe last night at our first wine tasting fundraiser for a club for college and they were a HIT! My only suggestion is 3 sheets of phyllo, just a little more fold-able *update* Now when I go to a function people are waiting for me to bring this dish! It is worth the effort!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Roast the Duck: Score Fatty Skin on Duck Breasts and Place on Roasting Pan, Fat Side Up. |
|
3
Done
|
Roast in Preheated Oven 30 Minutes. |
|
4
Done
|
When Cool, Discard the Skin, Bones and Fat. Reduce Oven Temperature to 350 Degrees. |
|
5
Done
|
Make the Filling: Chop the Meat Finely. in a Large Bowl, Combine Chopped Duck With Cranberries, Raisins, Rosemary, Salt and Pepper. |
|
6
Done
|
Prepare the Chives: Blanch Chives For 3 Minutes in Boiling Water. |
|
7
Done
|
Drain and Plunge Into Ice Water. |
|
8
Done
|
Drain and Let Dry. |
|
9
Done
|
Assembly: Place One Sheet of Phyllo Dough on a Clean Surface. |
|
10
Done
|
Cover Remaining Dough With Damp Dish Towel. Brush Dough With Butter, Then Top With Another Sheet of Phyllo. |
|
11
Done
|
Brush With Butter and Repeat Until You Have Four Layers. |
|
12
Done
|
Cut the Phyllo Into Six Squares. |
|
13
Done
|
Place Tablespoon of Filling in Center of Each Square. |
|
14
Done
|
Pull Corners to the Center, Pinching Dough in Center to Close Over Filling. |
|
15
Done
|
Tie Each Bundle With a Single Chive. |
