Roasted Duck Pastry with Adobo Honey Sauce - Perfect Wine Pairing
Preheat Oven to 400 degrees
1 – Puff Pastry, thawed
1 – Pear, peeled and diced in ¼”
¾ cup – Pecans, chopped
1 ½ cups – Roasted Duck, thinly sliced with no skin
1 cup – Portabella mushrooms, thinly sliced
1 ½ - 2 cups – Gouda Cheese, shredded
2 Tbs. – Olive Oil
¾ cup – Honey
1 Tbs. – Adobo Sauce
Mix honey and adobo sauce together and set aside. Roll out puff pastry on a floured surface to about a 16x12 rectangle. Transfer pastry to a parchment paper-lined baking sheet. Bake for about 8 minutes until lightly brown. Take out of oven and let rest for about a minute. It will slightly flatten. Drizzle olive oil over pastry, then top with mushrooms, duck and then cheese. Put Back in oven and bake for 12 minutes or until pastry is golden brown. Drizzle with honey adobo sauce. Serve with pears and pecans on top of slices.
Fantastic Pinot Noir and Chardonnay pairing.
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