1 vote
    Prep: 60 min Cook: 35 min Servings: 2
    by Cecelia Heer
    59 recipes
    This is a take on the classic Beef Wellington which is typically a preparation of filet steak coated with pate' and duxelles (finely minced mushrooms and herbs sautéed in butter and reduced to a paste) then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crepe. Since the term Wellington is sometimes used to describe other dishes where a protein is baked in puff pastry, for this one we used a Moulard Duck Magret breast baked in phyllo dough. We coated the breast with a Country-style Dijon mustard and used Hen of the Woods for the duxelles. In lieu of the crepe, we wrapped this in turkey bacon. The entire prep was then wrapped in phyllo dough and brushed with an egg wash and baked in the oven. Although the duck was well done, it was very moist and tasty.


    • 16 oz duck breast, skin removed, and cut into two 8-oz portions
    • Kosher salt
    • Cracked black pepper
    • 1 Tablespoon olive oil
    • 10 oz wild mushrooms
    • 1 Tablespoon fresh thyme, roughly chopped
    • 3/4 teaspoon garlic powder
    • 6 slices turkey bacon
    • 1/3 cup spicy/coarsely ground Country-style Dijon mustard
    • 4-5 layers of phyllo dough
    • 1/3 cup melted unsalted butter (for phyllo dough)
    • Egg wash (1 egg yolk and 1 teaspoon water)


    1. Chop the mushrooms and pulse in a food processor to form a coarse texture. Scrape the mixture into a hot, dry pan. Add fresh thyme, garlic powder, salt and pepper. Cook to allow the water from the mushrooms to evaporate. When dry, set mushrooms aside to cool.
    2. Season duck breast with salt and pepper. Cut into two portions.
    3. Heat olive oil in a large pan. Sear the duck, about 1 to 1-1/2 minutes each side. Remove and allow duck to cool.
    4. Roll out plastic film and lay out 3 slices of turkey bacon, slightly overlapping each other. Spread half of the mushroom mixture evenly in a thin layer over the turkey bacon. Repeat for the second Wellington.
    5. Brush both duck breasts with the Dijon mustard. Place each duck breast in the middle of each prepped turkey bacon/mushroom mixture. Keeping a tight hold of the plastic film from the outside, roll the turkey bacon over duck breasts into a tight barrel shape and twist the ends to secure the plastic wrap. Refrigerate for about 30 minutes.
    6. Working quickly, prepare phyllo dough. Brush each layer of dough with melted butter, then place another layer of dough on top; continue this to make about four-five layers of dough. Keep unused layers covered with a damp cloth to prevent from dough drying out. Unwrap one of the duck logs from the plastic wrap and place it in the middle of the phyllo dough. Fold over the dough to seal. Place seam side down on a plate and brush egg wash over the top. Repeat the process for the second Wellington. Chill bundles again for approximately 20-30 minutes.
    7. To Finish:
    8. Pre-heat oven to 425 degrees.
    9. Remove Wellington bundles from fridge. Brush with egg wash.
    10. Line a roasting pan with parchment paper and then lightly butter it with unsalted butter. Place bundles on pan seam side down and roast for about 25 minutes. Let bundles set for about 10-15 minutes before serving.

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