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5*-duck-wellington

This recipe offers a refined twist on the classic beef Wellington, using duck as a rich, flavourful alternative. The result leans toward the comforting character of a well-roasted chicken, elevated by a delicate chicken and truffle mousseline. This component not only enhances the roast poultry notes but also replaces the traditional mushroom duxelles with a smoother, more aromatic layer. The truffle is optional — while it adds an elegant earthy note, the dish holds up beautifully without it, making it more accessible for everyday cooking. The Wellington is paired with a deep, savoury roast port and onion jus. As this element was developed more experimentally, there is no fixed recipe. However, key preparation notes have been included below to help guide you, with the understanding that stock components may vary depending on regional availability. For a complete plate, serve this dish with Le Gruyère AOP & guanciale potato croquettes, which you can find under the "Snacks" or "Sides" section. Portioning Note: Each duck breast yields two generous portions. Alternatively, if you have precise knife skills and experience with cooking timings, each roll can be carefully sliced into three smaller servings. Difficulty – Challenging

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