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95 mins (prep 60, cooking 35)
16 ingredients
2 servings
This is a take on the classic Beef Wellington which is typically a preparation of filet steak coated with pate' and duxelles (finely minced mushrooms and herbs sautéed in butter and reduced to a paste) then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crepe. Since the term Wellington is sometimes used to describe other dishes where a protein is baked in puff pastry, for this one we used a Moulard Duck Magret breast baked in phyllo dough. We coated the breast with a Country-style Dijon mustard and used Hen of the Woods for the duxelles. In lieu of the crepe, we wrapped this in turkey bacon. The entire prep was then wrapped in phyllo dough and brushed with an egg wash and baked in the oven. Although the duck was well done, it was very moist and tasty.

Categories:  french ,
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Serving Size (156.31 g)
Servings 2
Amount per Serving
Calories 100.4 Calories from Fat 71.01
% Daily Value *
Total Fat 7.89g 24.26%
Saturated Fat 1.09g 10.95%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 7.93mg 0.66%
Total Carbohydrate 5.47g 3.64%
Dietary Fiber 1.52 g 12.18%
Sugars 2.83 g %
Protein 4.57g 18.29%
Vitamin A 0.0IU% Vitamin C 2.99mg%
Calcium 5.24mg% Iron 0.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cracked black pepper, fresh thyme, turkey bacon, country-style dijon mustard, ground, phyllo dough, melted unsalted butter, egg wash