Duck Filled Beggars Purses Recipes

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BEGGARS' PURSES



Beggars' Purses image

Provided by Melissa Roberts

Categories     Shellfish     Appetizer     Dinner     Pan-Fry     Chive     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (First course) servings

Number Of Ingredients 11

For crêpes:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
For purses:
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Steps:

  • Make crêpe batter:
  • Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blanch whole chives:
  • Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
  • Make crêpes:
  • Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
  • Assemble purses:
  • Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

CREPE SUCREE BEGGAR'S PURSES



Crepe Sucree Beggar's Purses image

The batter can also be prepared in a blender: Place the ingredients in the jar of a blender, then turn it on and off quickly. Scrape down flour from sides, and blend again until smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 16 to 24 six-inch crepes

Number Of Ingredients 12

1 cup plus 1 tablespoon all-purpose flour
3 large eggs, lightly beaten
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups milk, plus more for thinning, if necessary
3 tablespoons melted unsalted butter or vegetable oil
4 lemons
Creme Patissiere
Sauce au Chocolat, for serving
Raspberry Coulis, for serving
Creme Anglaise, for serving
Fresh raspberries and strawberries (optional), for serving

Steps:

  • To make the crepes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter forms. Add remaining 1 cup milk, and whisk to combine. Cover, and refrigerate batter for 30 minutes or overnight. Just before using, whisk in melted butter.
  • Heat a 6-inch crepe pan, either well seasoned or with a nonstick surface, over medium heat. The pan is ready when a drop of water dances on the hot surface. Hold pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons batter into pan where sides and bottom meet. Turn pan in a circular motion to spread batter evenly. The amount of batter used should just coat bottom of pan. Any excess should be poured back into bowl.
  • Cook the crepe until edges begin to brown, 2 to 3 minutes. Flip, and cook 10 to 15 seconds more. Slide onto a plate. The surface of the crepe should be medium brown in color. (If, after cooking 2 crepes, the color is too dark or too light, adjust heat accordingly. At the same point, if the crepes are too thick, thin batter with milk.) Repeat with remaining batter, stacking crepes on top of one another until all the batter is used. Allow crepes to cool.
  • To make lemon-zest strips: Using a channel knife and working from top to bottom, remove long strips from lemons. Try to keep the strips as intact as possible to yield about three strips (each 4 inches long) from each lemon. Bring a medium pot of water to a boil. Add lemon strips, and blanch for 30 seconds. Remove, and pat dry.
  • To make the purses: Place a crepe on a clean work surface. Fill with about 1 tablespoon creme patissiere. Gather edges of crepe up and around filling, creating a "beggar's purse." Tie purse closed with lemon-zest strip. Repeat with remaining crepes, creme patissiere, and lemon zest strips. If desired, reserve a few crepes to fill with berries when plating.
  • To serve, arrange purses on plates. Decorate plates with sauce au chocolate, raspberry coulis, or creme anglaise, if desired, and berries. An unfilled crepe, if using, can be folded and filled with diced berries.

DUCK-FILLED BEGGAR'S PURSES



Duck-filled Beggar's Purses image

Make and share this Duck-filled Beggar's Purses recipe from Food.com.

Provided by Molly53

Categories     Duck Breasts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 whole duck breasts
3/4 cup dried cranberries, chopped
3/4 cup dark raisin, chopped
1 sprig rosemary, chopped
salt and pepper
1 bunch chives, cleaned
1 lb box frozen phyllo dough
1/2 cup unsalted butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up.
  • Roast in preheated oven 30 minutes.
  • When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees.
  • Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
  • Prepare the chives: Blanch chives for 3 minutes in boiling water.
  • Drain and plunge into ice water.
  • Drain and let dry.
  • Assembly: Place one sheet of phyllo dough on a clean surface.
  • Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo.
  • Brush with butter and repeat until you have four layers.
  • Cut the phyllo into six squares.
  • Place tablespoon of filling in center of each square.
  • Pull corners to the center, pinching dough in center to close over filling.
  • Tie each bundle with a single chive.
  • Snip dough one inch above the chive ribbon so all tops are even.
  • Bake the purses: Place the purses on baking sheets and bake in 350-degree
  • oven for 10 to 15 minutes until golden brown.

Nutrition Facts : Calories 582.9, Fat 28.7, SaturatedFat 13.2, Cholesterol 149.5, Sodium 436.7, Carbohydrate 55.6, Fiber 2.6, Sugar 11.4, Protein 25.7

CHICKEN AND LEEK BEGGARS PURSES



Chicken and Leek Beggars Purses image

Provided by Food Network

Time 2h45m

Yield 20 appetizers

Number Of Ingredients 13

3 eggs
10 ounces milk
1-ounce butter, melted
4 ounces flour, sifted
1/2 teaspoon salt
3 tablespoons chopped fresh thyme
Vegetable oil, as needed
2 tablespoons leeks, diced small
1 tablespoon butter
1 chicken cutlet, diced
1/2 cup heavy cream
Salt and pepper, to taste
20 chives, for purses

Steps:

  • Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
  • Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
  • Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

BEGGARS PURSES FILLED WITH SHRIMP AND SCENTED WITH LEMON AND THYME



Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 beggars purses

Number Of Ingredients 14

1 1/2 cups cooked shrimp, finely diced (about 12 medium shrimp)
1 lemon, zested
1/4 lemon, juiced
1 1/2 tablespoons minced fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt and pepper
20 blades fresh chives
Crepes, recipe follows
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup water
2 eggs
4 tablespoons unsalted butter, melted
Pinch salt

Steps:

  • Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
  • In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
  • To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
  • To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

APPETIZER/MUSHROOM BEGGAR'S PURSES RECIPE



Appetizer/Mushroom Beggar's Purses Recipe image

Provided by latin1

Number Of Ingredients 16

6 oz mushrooms
3 tbsp butter
3 tbsp olive oil
1 clove garlic, finely chopped
2 shallots, finely chopped
3 slices bacon, sliced into 1/8inch strips
1/2 c
1/4 cup mixed herbs(sage, rosemary, thyme)
dash of cayenne pepper
sea salt and pepper to taste
1 # puff pastry
Flour for rolling dough
2 eggs beaten
2 Tbsp butter, cut in small pieces
1 Tbsp minced chives
1 Tbsp chopped parsley

Steps:

  • Slice the mushrooms. Use 1 Tbsp butter and 1 Tbsp olive oil. Saute mushrooms in saucepan over high heat for 2-3 minutes. Transfer to large bowl. Over medium heat, saute garlic, shallots and bacon for 5 minutes or until bacon is golden brown. Add the herbs and cayenne pepper and remove from heat Combine with mushrooms, toss with salt and pepper to taste. Roll out pastry on a lightly floured surface to 1/8"thick. Cut each half into 20 pieces. Brush each square with eggwash. Spoon onto square. Fold up the four corners. Pull corners up and squeeze edges to form purse. Tie with scallion greens that have been dropped in boiling water for 30 seconds. Tie each purse with a scallion green. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Remove purses from refrigerator and brush with eggwash. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking until golden (10-15 minutes).Remove from oven and sprinkle with chives and parsley

CRISPY BEGGAR'S PURSE



Crispy Beggar's Purse image

This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.

Provided by PianoCook

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 25

20 spring roll wrappers, Shanghai-type
1 ounce dried shiitake mushroom
4 ounces beanthread noodles (transparent noodles)
12 ounces raw prawns, peeled and coarsely ground
1 cup ground pork
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons green onions, finely chopped
3 tablespoons garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 teaspoons shaoxing rice wine or 2 teaspoons dry sherry
1 teaspoon sugar
2 teaspoons sesame oil
1 egg white, lightly beaten
8 green onions, greens only, blanched, for wrapping
2 1/2 cups peanut oil, for deep-frying
2/3 cup water
2 tablespoons sugar
3 tablespoons Chinese white rice vinegar or 3 tablespoons cider vinegar
3 tablespoons tomato paste or 3 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 teaspoon cornstarch
2 teaspoons water
2 teaspoons chili flakes or 2 teaspoons chili powder

Steps:

  • If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
  • Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
  • For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
  • When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
  • Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.

Nutrition Facts : Calories 1062.1, Fat 93.6, SaturatedFat 15.8, Cholesterol 89.8, Sodium 1733.6, Carbohydrate 43.9, Fiber 3.2, Sugar 7, Protein 15.3

WILD MUSHROOM AND LEEK BEGGAR'S PURSES



Wild Mushroom and Leek Beggar's Purses image

Any combination of wild mushrooms can be used; try chanterelles and shiitakes.

Provided by Martha Stewart

Number Of Ingredients 8

4 leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 pounds wild mushrooms, cleaned and sliced or left whole, depending on size
1-2 tablespoons fresh thyme leaves
Salt and freshly ground pepper
1/4 cup Madeira or veal or beef stock
6 sheets frozen phyllo dough, thawed in refrigerator
6-8 tablespoons unsalted butter, melted

Steps:

  • Split leeks in half lengthwise, leaving root attached. Remove some of the inner layers to use for tying purses; blanch them for 30 seconds in boiling water, refresh in cool water, drain, and set aside.
  • Remove green tops and thinly slice leeks. Saute in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove from pan to a large bowl.
  • Add another tablespoon of oil to pan, turn heat to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring frequently, until just softened, about 3 minutes. Remove from pan and add to leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms, cook each type separately.
  • Return mushrooms and leeks to pan. Add thyme, salt, pepper, and Madeira or stock, and cook over high heat, stirring, until liquid is reduced to a syrupy consistency. Set aside to cool.
  • Unwrap phyllo pastry and unroll flat. Cover completely with damp dish towel to prevent drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Repeat until you have three layers. Cut into 4 rectangles. Place 1/3 cup filling in the center of each and gather into a cinched-purse shape. Repeat with remaining filling. (Wrap and refreeze remaining phyllo dough.) Chill purses until firm.
  • Heat oven to 400 degrees. Place purses on a baking sheet and bake until evenly golden brown, about 15 minutes. Tie each purse with a leek ribbon and serve hot.

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