The Chef in Stead

Smoked Duck and Portabello Mushroom Baked Brie

750 gr Canadian Brie

Stuffing

grill portabello mushroom, slice thin and set aside
Smoked duck slice thin and set aside
A touch of salt and cracked pepper

400gr Puff Pastry

Cut brie piece in half, layer the mushroom and duck inside with one half, close it and layer the rest of stuffing on top.
Roll down the puff pastry faily thin, but not too thin, place the stuffed brie in the middle, fold it closed while egg washing very well to seal all the brie inside. Flip it over on a baking sheet and baked at 375F until Golden Brown outside (approx, 20-30minutes, watch it!)

If it needs more melting inside you can microwave it for 90 seconds. Serve 6
Serve with you favorite Fruit Chutney and Balsamic Vinegar Onion Confit


Private Chef Martin for Cooking Classes and Catering in Kelowna, BC

(250)878-8500