Juicy ‘Duck’ Steak Wrapped in Crispy Pastry
Juicy ‘Duck’ Steak Wrapped in Crispy Pastry
A Delectable Duck Steak Encased in Flaky Pastry with a Luscious Pumpkin Cream Sauce
Experience a unique steak sensation with layers of succulent duck meat and fresh vegetables, all wrapped in delicate, crispy pastry. This dish is elevated further with a velvety smooth pumpkin cream sauce. If you’re looking to impress with a dish that’s both visually stunning and incredibly flavorful, this ‘Duck Steak’ is the perfect choice for a special occasion or a delightful home-cooked meal.
Main Ingredients- Sliced duck meat 100g
- King oyster mushroom 1/2
- Eggplant 1/2
- Perilla leaves 2 sheets
- Store-bought puff pastry sheets 2
- Salt to taste
- Pepper to taste
Pumpkin Cream Sauce- Mini pumpkin 100g
- Heavy cream 50ml
- Mini pumpkin 100g
- Heavy cream 50ml
Cooking Instructions
Step 1
Begin by preparing your sliced duck meat. If the slices are quite thick, you might want to trim them to a more manageable thickness for the steak.
Step 2
Wash the king oyster mushroom and eggplant thoroughly. Slice them lengthwise into strips. You can adjust the thickness based on your preference for texture – slice them thicker for a chewier bite or thinner for a softer feel. Then, lightly grease a pan and pan-fry the sliced mushrooms and eggplant until they are nicely browned and slightly tender.
Step 3
In the same pan, add a little more oil and cook the sliced duck meat seasoned lightly with salt and pepper until it’s fully cooked and develops a golden-brown hue. This completes the preparation of the main components for your steak!
Step 4
Now, it’s time to assemble the ‘Duck Steak’. Gently blanch the perilla leaves in boiling water until they become pliable. Layer the cooked duck meat on one blanched perilla leaf, followed by the grilled mushrooms, and then the grilled eggplant. Carefully wrap the perilla leaf around the layered ingredients to keep them secure. For extra hold, you can spread a thin layer of mustard on the perilla leaves to help them stick together.
Step 5
Lay out one sheet of the puff pastry. Place the assembled duck steak, wrapped in perilla leaves, onto the center of the pastry sheet.
Step 6
Carefully cover the steak with the second sheet of puff pastry, much like wrapping a gift. Ensure the pastry completely encloses the filling.
Step 7
Trim the edges of the puff pastry to create a neat square shape, which will bake beautifully. For a golden, appetizing finish, brush the top of the pastry with a beaten egg yolk.
Step 8
Bake in an oven or air fryer until the puff pastry is golden brown and crisp. We found that baking at 190°C (375°F) for about 20 minutes in our oven yielded perfectly cooked results – flaky pastry and moist interior. Adjust the time and temperature according to your appliance’s specifications.
Step 9
While the steak is baking, let’s prepare the pumpkin cream sauce. Peel the mini pumpkin, remove the seeds, and slice it. Place the pumpkin in a pot with enough water to cover it and boil until very tender. Once cooked, press the pumpkin through a sieve to create a smooth puree, ensuring there are no lumps. In a clean pot, combine the pumpkin puree with about 3 tablespoons of heavy cream. Season with salt to taste. This creates a wonderfully smooth and subtly sweet sauce.
Step 10
Your delicious duck steak is now perfectly baked and ready!
Step 11
Slice the golden-brown pastry steak into serving portions. You’ll notice the satisfying crispness as you cut, and the cross-section reveals the beautifully layered duck, vegetables, and the luscious juices within. The contrast between the crisp exterior and the tender, juicy filling is simply divine.
Step 12
To serve, ladle a generous amount of the warm pumpkin cream sauce onto a plate. Carefully place the sliced duck steak on top of the sauce. This elegant presentation, with the flaky pastry and creamy sauce, completes your spectacular ‘Duck Steak’. It’s a perfect dish for celebrations or a special treat at home.
