Smoked Duck Hash in Puff Pastry with Apple Cider Sauce

• 1 tablespoon butter
• 1/4 cup diced onion
• 1/4 cup diced celery
• 2 ounces andouille sausage (see Sources, p. 384), quartered lengthwise, then sliced 1/4 inch thick
• 1 Granny Smith apple, peeled and diced
• 1/2 cup diced or shredded smoked duck (see Sources, p. 384)
• 1 tablespoon flour
• 1 tablespoon sherry, optional
• 1/2 cup Chicken Stock (p. 206)
• 1/2 teaspoon each chopped fresh sage and thyme, or 1/4 teaspoon each dried
• Salt and pepper
• 1/2 pound frozen puff pastry, thawed, cut into 4-inch squares
• 1 egg, beaten with 2 tablespoons milk
• Apple Cider Sauce
• 1 cup apple cider or juice
• 1 cup Chicken Stock (p. 206)
• 1/4 cup apple cider vinegar
• 1 teaspoon apple jelly, optional
• 1 tablespoon Calvados, optional
• 1 tablespoon butter
• Salt

1. Melt the butter in a large skillet over medium heat.
2. When it begins to bubble, add the onion and celery and cook for 2 minutes, then add the andouille and apple.
3. Raise the heat to medium-high and cook for 2 more minutes, then add the duck.
4. Sprinkle the mixture with the flour and stir to coat evenly.
5. Cook for 1 minute, then add sherry, if using, and half the chicken stock, stirring to mix.
6. Bring to a boil, and if the mixture is too dry, add the rest of the broth.
7. Add herbs and salt and pepper, to taste.
8. Taste for seasoning.
9. The mixture should be moist but not too wet.
10. Cook for about 2 more minutes, then remove from the heat and cool.
11. Brush the edges of each pastry square with egg wash. Place 3 ounces (about 1/4 cup) of the filling in the center of a square, and bring two opposite corners of the square to meet in the center.
12. Then bring the other two corners to the center to form a small pyramid and pinch the four seams to seal.
13. Brush lightly with egg and refrigerate until ready to bake.
14. To serve, preheat the oven to 450F.
15. Bake the pastry pyramids on a parchment-lined baking sheet for 10 minutes, or until golden brown.
16. Serve on warmed plates with a drizzle of the Apple Cider Sauce.
17. Combine the cider, stock, and vinegar in a small saucepan.
18. Bring to a boil and reduce to 1/4 cup.
19. Whisk in the jelly and Calvados, if using, and boil for about 2 minutes, or until the mixture is slightly syrupy.
20. Whisk in the butter, season with a little salt, and cover to keep warm (but lower the heat to stop cooking).

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Taken from www.epicurious.com/recipes/food/views/smoked-duck-hash-in-puff-pastry-with-apple-cider-sauce-383424 (may not work)