Duck Wellington


  1. Season the duck breast with pepper. Sear in a heated sauté pan on high, each side for 2 minutes, set aside to cool.
  2. Sauté mushrooms with thyme & garlic powder until soft, set aside.
  3. Cover prep table with a sheet of saran wrap. Place the prosciutto across the wrap. Spread mushroom mix over prosciutto. Place the duck in the middle of the mixture.
  4. Take one end of the wrap and take it over to the other side covering the duck completely. Place in cooler for 1 hour.
  5. Slack out puff pastry. Un-wrap the duck and place on the right side of the sheet. Stretch the sheet over and clamp shut with your fingers.
  6. Brush the pastry with egg wash and bake until pastry is light brown and flaky.
  7. Let rest for 5 minutes, slice off thin layer on each end, then slice in the middle. Place on plate with duck facing up. Ladle sauce over each piece, place on fresh oregano and serve.


  • 1/4 tsp black pepper
  • 3/4 tsp garlic, powder
  • 1 tsp thyme, ground
  • 2 oz demi glaze
  • 1 - duck, breast(s)
  • 5 oz Peak Fresh Produce® Mushroom(s), finely chopped
  • 6x6 - puff pastry squares
  • 3 slices Roma® Prosciutto