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