Jeffs Duck Wellington Recipe

How to make it

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• Preheat the over to 400 degrees
• Combine the first 4 ingredients and simmer to reduce to a marmalade consistency
• Roll pizza dough to a filo thin state
• With a pizza cutter, cut out trapezoid shapes long enough to roll around the duck a few times, the wide end slightly wider than the widest length of the duck and the shallow end skinnier than the length of the duck (this will allow material to fold into itself one the ends when rolling but the taper will not leave any excess hanging off)
• (cover pizza down with paper towel and spritz it with a little water if it will take you long to get back to it)
• When compote is done remove from heat and set aside
• If any duck fat came with the duck render a small amount in the pan that will be used to sear the duck - just looking for a 2 tbsp of liquid fat worth
• Sear the duck (which should have sat in a salt bath overnight) over very high heat for 1 1/2 - 2 minutes each side)
• Place the duck on the wide end of the pizza dough
• Dollop the compote on top
• Sprinkle with pecans
• Roll up the pizza dough (might be easier to start closer to the middle and first drape the widest part over the top before rolling)
• Tuck any extra dough into the roll as you go
• Before you make the last roll spritz (ever so slightly) the dough flap so that it will stick to the roll
• Place on a floured cooking pan and place in over for about 10-15 minutes until it turns brown

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