Copyright © 2014 Poland on a Plate  

Episode 7

Delectable Duck
by Michael Lachowicz, Restaurant Michael

Krakus® Recipes


Foie Gras Medallions  Serves 1 as appetizer, or side to the strudel


Foie Gras Strudel  Serves 4



6 oz. picked duck confit

8 oz. foie gras nuggets or clean trim

3 oz. whipped cream cheese

6 oz. mushroom ragout or a selection of sautéed
mushrooms of your choice

1 large shallot, minced

2 cloves garlic, minced

1/2 oz. white truffle oil

1 large egg

Kosher salt and finely ground white pepper to taste

Phyllo dough sheets

Clarified butter oil (for layering phyllo dough)


Combine all items above in a large mixing bowl with the exception of the phyllo
dough and clarified butter. Mix gently but thoroughly until all items are combined
but still distinguishable. Chill for 1 hour.

After chilling filling, alternate layers of pyllo dough with thin layers of clarified butter repeating the process
5 times to achieve 5 layers of dough topping the final layer with butter as well.

Position the chilled filling on the edge of the layered phyllo and form into a log that extends the length of the dough sheet. Roll the sheet of dough over the filling until a tight bond of dough is rolled around the filling and continue to roll until the end of the dough is reached.

Slice into 8 equal portions and bake in a pre-heated 375 degree oven until pastry has evenly browned.

Trio of Duck  Serves 1



2 foie gras medallions

Kosher salt

Ground white pepper


Chill the medallions, cut from the primary lobe of the duck liver, until they are solid. Warm the surface of the medallions slightly with the palm of your hand so that they become tacky and the seasoning sticks to them. Season generously as a great part of the seasoning will be lost in the pan.

Sear in the pan on high heat. Serve rare.


One duck breast, trimmed

Kosher salt

White ground pepper


Slightly slice the fat surface of the duck breast with a knife. Just before you place it on an oven-proof pan,
season the meat side with salt and pepper. Sear on medium high heat. Once the breast starts to seize (mound)
and come together in the center of a pan, shut the heat of and transfer to oven at  375F for 6-8 minutes.

Coming soon to Public Television