Courtesy King Cole Duck
2 onions, thinly sliced
1 Tbsp. butter
1 Tbsp. each brown sugar and balsamic vinegar
Freshly ground pepper
1 King Cole Pepper-Smoked Duck Breast, thawed
1 firm ripe pear, cored and sliced in thin wedges
1 sheet pre-rolled frozen puff pastry* (about 8 ozs/250 g) thawed
Flour for rolling
1 egg yolk
1/2 cup shredded Asiago cheese
1 Tbsp. chopped fresh rosemary
- In large non-stick skillet, cook onion in butter over medium heat until softened, about five minutes; add brown sugar, balsamic and ground pepper and cook, stirring often, until caramelized, about 10 minutes. Set aside.
- Meanwhile, in another skillet, cook duck breast over medium heat, skin-side down, until crisped, about five to six minutes. Cool slightly, then thinly slice.
- Gently unfold pastry sheet and place on a lightly flour-dusted work surface.
- Roll pastry, eliminating creases, to a 10 X 12-inch rectangle; cut rectangle in half lengthwise to make two 5 X 12-inch rectangles.
- Transfer both to a parchment-lined baking sheet.
- Using a small knife, score a border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp. water and brush a little along the borders (discard remaining).
- Spread half of onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear.
- Sprinkle evenly with shredded cheese and rosemary.
- Bake at 400°F (200°C) for about 25 minutes or until pastry is browned.
- Cut into slices to serve.