Posted: 07/11/2016 at 14:43
Bake for 30 - 35 minutes at gas mark 7, 425F or 220C. Cover with oiled foil for the first 15 minutes to keep the pastry from burning.
Meanwhile, cook shallots in the wine in a covered pan till soft. Reduce the wine to a trickle then, off the heat, add the herbs, cream and the Dijon mustard and season with salt and pepper. Cook gently for 10 minutes to develop the flavours. Do not boil.
Check seasoning and sharpen to taste with a little lemon juice.
Serve with boiled new potatoes and a fresh green vegetable such as broccoli.
Dove - when it was just us two we liked lobster for Xmas too but since Possum arrived and was weaned, we have duck breast with red wine and juniper berry sauce. Divine and no leftovers.
Last edited: 07 November 2016 14:43:55