Luscious Duck Breasts | Duck Wellington

Puff pastry baked goose, duck, pheasant (or any fowl) breast. Tender, tangy, & delicious!… Submitted by Melissa B.


– 1 duck or goose breast (can split if large)

– Several sheets of phyllo dough

– Whole grain dijon mustard

– Favorite marinade for breast

– Butter

– Olive oil


Clean, soak, and then marinade goose or duck breast in favorite seasonings 24+ hours

Lay out several sheets of phyllo dough & brush each layer with melted butter

Rinse and gently pat dry breast

Generously paint one side of breast with mustard and lay mustard side down on dough

Gently wrap phyllo dough up and around breast and seal. Brush top of phyllo dough generously with butter

Place in glass baking pan that has been lightly brushed with olive oil

Bake at 360 for 45 – 60 minutes, depending on breast weight and oven

Cool for 15 minutes before slicing

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