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Duck in Phyllo with Tzatziki Sauce

Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

A strong must try, zing of a cuisine with its rare finish of baked duck.

Ingredients for Duck in Phyllo
 8 tbsp of butter
 2 medium onions finely chopped
 2 celery ribs finely chopped
 ½ cup chopped fresh spinach
 2 tbsp of flour
 1 cup chicken broth
 2 chopped cooked duck breasts
 Dash of salt
 ½ tsp oregano
 ¼ feta cheese
 2 eggs (beaten)
 12 phyllo leaves, thawed
Ingredients for Tzatziki Sauce:
 2 of plain Greek yogurt
 2 cloves of garlic minced
 1 cucumber, peeled and shredded
 3 tbsp of olive oil
 2 tbsp white wine vinegar
 Dash of salt
Directions for Tzatziki Sauce:
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1. In a small bowl, mix sauce ingredients all together.

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2. Refrigerate for 2 hours.

Directions for Duck:
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1. In a frying pan, melt 4 tbsp. of butter over medium heat.

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2. Add onion and celery and cook until tender.

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3. Add chopped spinach.

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4. Stir in flour and cook one minute.

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5. Gradually stir in chicken broth, cook until thick.

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6. Add duck, oregano, salt and cheese.

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7. Cool 10 minutes.

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8. Stir in eggs.

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9. Preheat oven to 350 degrees.

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10. Melt remaining 4 tbsp. of butter.

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11. On a cookie sheet, stack 6 phyllo leaves, brushing each sheet with butter as stacked.

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12. Repeat with 2nd stack of phyllo leaves.

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13. Place ½ the duck mixture along the long side of each phyllo stack.

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14. Roll jelly-roll style.

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15. Brush with remaining melted butter.

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16. Bake 30 minutes, until brown. Cut into thick slices and serve with tzatziki sauce.

Nutrition Facts

Serving Size Serves 4