Duck-filled Beggar's Purses

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 400 degrees.
• 2 roast the duck: score fatty skin on duck breasts and place on roasting pan, fat side up.
• 3 roast in preheated oven 30 minutes.
• 4 when cool, discard the skin, bones and fat. reduce oven temperature to 350 degrees.
• 5 make the filling: chop the meat finely. in a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper.
• 6 prepare the chives: blanch chives for 3 minutes in boiling water.
• 7 drain and plunge into ice water.
• 8 drain and let dry.
• 9 assembly: place one sheet of phyllo dough on a clean surface.
• 10 cover remaining dough with damp dish towel. brush dough with butter, then top with another sheet of phyllo.
• 11 brush with butter and repeat until you have four layers.
• 12 cut the phyllo into six squares.
• 13 place tablespoon of filling in center of each square.
• 14 pull corners to the center, pinching dough in center to close over filling.
• 15 tie each bundle with a single chive.
• 16 snip dough one inch above the chive ribbon so all tops are even.
• 17 bake the purses: place the purses on baking sheets and bake in 350-degree
• 18 oven for 10 to 15 minutes until golden brown.