Duck Soup in a Pastry Bonnet

Duck Soup in a Pastry Bonnet

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Servings: 4
Calories: 487


  • 9 oz duck breast
  • 4 sheets frozen puff pastry about 1 1/2 oz each
  • 1 tsp oil
  • Pinch each salt and freshly ground black pepper
  • 2 spring onions
  • 9 oz courgettes zucchini
  • 3/4 cup button mushrooms
  • 8 floz strong chicken stock
  • 5 oz mildly flavoured sausagemeat
  • Bunch chervil
  • 4 tbsp single light cream
  • 1 egg yolk


  • Thoroughly thaw puff pastry and set aside.
  • Wash and dry duck breast before browning the skin side in oil, then turning and completing the process in 3 minutes. Season with salt and pepper.
  • Trim and wash spring onions, then chop in rings.
  • Wash, dry and dice courgettes (zucchini) finely.
  • Clean and rinse mushrooms, then slice them.
  • Heat the chicken stock.
  • Put sausagemeat into a bowl, add the washed and finely chopped chervil, 2 tbsp cream and some pepper.
  • Mix well and then shape with teaspoons into little dumplings and simmer gently in the stock for 10 minutes.
  • Cut the duck into fine strips and divide it together with the finely chopped vegetables among four soup bowls.
  • Preheat oven to 220°C (425°F) Gas Mark 7.
  • Roll pastry out to form circles 2 cm 3/4 in bigger than the diameter of the bowls.
  • Whisk egg yolk with remaining cream.
  • Fill bowls with hot soup and dumplings. Cover with a pastry lid and glaze with egg yolk.
  • Bake in centre of oven for about 10 minutes until pastry is well browned.
Calories: 487 kcal
Carbohydrates: 22 g
Protein: 25 g
Fat: 33g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 142 mg
Sodium: 449 mg
Potassium: 602 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 467 IU
Vitamin C: 17 mg
Calcium: 42 mg
Iron: 5 mg
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