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DUCK AND PAPAYA PHYLLO POUCH ON BLUEBERRY SAUCE  Ingredients
1 1/2 tablespoons butter
1 cup mushrooms, medium diced
1/4 cup shallots, finely chopped
2 tablespoons applejack or brandy
1 cup heavy cream
2 cups cooked duck meat, medium diced
1 cup Boursin or cream cheese, cubed
1 papaya, peeled, seeded and cubed
1 tablespoon chopped fresh thyme leaves
Salt and pepper to taste
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
6 scallions, top only
1 cup heavy cream In a large saucepan melt butter and sauté shallots and mushroom for 5 minutes. Stir in applejack and cream over high heat for 2 to 3 minutes.
Remove from heat and add duck meat, cheese, papaya and thyme. Season with salt and pepper. Chill for 1 hour.
Prepare large fillo pouches according to directions for Pouches. Spoon 1/4 cup of duck mixture onto fillo, form into pouch and tie with scallion green. Brush pouches with melted butter and place on ungreased cookie sheet. Bake in preheated 350oF oven for 20 to 25 minutes or until golden brown.
In small saucepan over medium heat, simmer cream about 10 minutes or until it is reduced to 1/2 cup.
Prepare Blueberry Sauce (recipe below). Spoon sauce on plate and pour a thin ring of cream 1" from edge of sauce. Draw a toothpick toward center of plate and back towards rim of plate to create a pattern or "painting." Carefully place hot pouch in center of plate.
Yield: 10 pouches
BLUEBERRY SAUCE Ingredients
1 cup fresh or frozen blueberries
3/4 cup dry red wine
3/4 cup water
1/4 cup sugar
1/8 teaspoon crushed rosemary
2 tablespoons heavy cream
1 tablespoon corn starch
2 tablespoons cold butter, cubed In small saucepan, combine blueberries, wine, water, sugar and rosemary, Bring to a boil, reduce heat and simmer for 7 minutes. In small bowl stir cream and corn starch together until smooth. Purée and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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