Ontario Apple, Leek & Duck Strudel
Recipe developed by Centre For Food, Durham College
Serving size, 3 slices, 1.5 cm wide
Chef Tip: This recipe can be easily adapted to suit anyone's tastes. Add arugula, roasted garlic or switch out the duck for bacon or pulled pork. Can be made ahead and frozen unbaked, for up to 6 weeks. Thaw in fridge prior to baking.
|11/2cup||Ontario Royal Gala or Crispin apples, sliced 1/8”thick||375ml|
|3/4 cup||Leeks, sliced||175ml|
|2 tbsp||Vegetable oil||30 ml|
|0. 5 tsp||Juniper berries, crushed||5 ml|
|1 tbsp||Savory, fresh, chopped||15 ml|
|1 cup||King Cole Pulled Duck, separated||250 ml|
|Sea salt & crushed peppercorns to taste|
|1 sheet||Puff Pastry|
|1 egg||Egg for egg wash|
Cook apples and leeks in oil until they start to soften. Remove from
heat and allow to cool. Combine all remaining filling ingredients;
season to taste.
Cut puff pastry sheet in half to make 2 long rectangles. Roll out onlightly floured surface to just over 1/8” thick.
Brush off excess flour. Lightly brush edges of pastry with egg wash.
Fill pastry with 1/2 of filling. Roll to form strudel. Brush with egg wash
and top with chopped savory, sea salt and crushed peppercorns.
Lightly score the top at 1/2” intervals. Bake in 375º F oven approx.
25 minutes until pastry is cooked. Makes 15 portions.