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Duck Wellington with Fig Jam

Whip up this delicious duck wellington recipe after your next outdoor hunting adventure! This recipe calls for 2 duck breasts, pastry dough and more.

Author: Maddie Kovach

Duck Wellington Recipe Ingredients:

  • 2 duck breasts
  • 1 can Pillsbury Pastry dough (you can also use biscuits, you will just have to flatten them out and keep them connected as best as you can)
  • Dijon mustard
  • 4 tablespoons fig jam
  • ½ teaspoon salt
  • 2 tablespoons butter, melted


  1. *Before you start this step, make sure all the extra fat is trimmed off your duck breast and that there is no skin. Preheat frying pan with nonstick spray. Place duck in pan and cook on both sides, about 5 minutes per side. You want the duck to be seared on both sides, but not cooked all the way through. Once duck is seared on both sides, you can put it on a plate and let it sit while you prepare your dough.
  2. Preheat oven to 400 F. Take the pastry out of the can and, to flatten it, lay pastry down on a floured surface and with a floured rolling pin go ahead and roll the pin over it back and forth until it gets thin. Divide pastry into four equal parts.
  3. Place one pastry on cookie sheet. Lay one of the duck breasts on the pastry. Brush with Dijon mustard. Brush with fig jam on top of the Dijon mustard. Put one pastry over the top of the duck breast. Pinch the sides of the pastry together on all sides so it forms a little packet. Brush melted butter on top of pastry.
  4. Cook! Cook pastry for about 15 minutes, until pastry is golden brown. Once pastry has achieved a golden brown color, set aside for about 10 minutes. This lets the duck finish cooking.


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