Duck breasts in crust

09824 CRUSTED duck breast INGREDIENTS for 4 PEOPLE 2 duck breasts, a sheet of puff pastry, a spring onion, 300 g mushrooms, 200 g of spinach.

For the sauce: a spring onion, one tablespoon of flour, a teaspoon of redcurrant jelly, a nut, 200 ml of red wine.

40 g sugar, oil.

Remove the fat from the duck breasts, sprinkle the pretzels, pepateli and browned in a casserole, previously heated, 2 minutes per side.

Retire it and let them cool.

Fry the chopped onions in a little oil until slightly browned, add cleaned mushrooms and peppers, cook them until they will have absorbed all the liquid, sprinkle the pretzels and let them cool.

Boil spinach in salted water, drain well on absorbent paper towels or a cloth over it.

Unroll the phyllo on work table, make yourself a breast of duck and cover with the mushroom preparation, close it with the other breast and put over spinach, so that it is very compact.

Wrap the whole thing with the puff pastry, like a package, combining the edges with a little beaten egg.

Once tightly closed, brush the surface with the remaining beaten egg and cook in the oven at a high temperature for 30 minutes, making sure to dorarlo well.

Meanwhile, prepare the sauce: fry the chopped onion in a little oil until lightly browned, then add the flour and let it Brown for a few minutes, stirring constantly.

Pour the nut dissolved in a glass of water and continue to cook for another 10 minutes without stopping mixing.

In a saucepan, heat the sugar and let it Brown, add the wine and jelly and cook until the sugar has dissolved completely.

Add the mixture to the sauce, and cook for a few minutes, seasoning with salt and pepper.

Serve the crusted duck breast with sauce.