Compote:

1/2 Cup Dried Calimyrna Figs, diced

1/2 Cup Dried Apricots, diced

1 Cup Sauerkraut, drained, rinsed very well

1/2 to 3/4 Cup Calvados

1/2 to 3/4 Cup Apple Juice

3 Tbsp Brown Sugar

Duck Breasts:

6- 8oz Maple Leaf Farms Boneless Duck Breasts

To Taste Salt, Pepper, Allspice

2 Tbsp Olive Oil

1 Egg

2 Tbsp Milk

6 Frozen Puff Pastry Sheets, slightly thawed

Sauce:

As Needed Rendered Duck Fat

Reserved Calvados/Apple Juice Mixture

Creamed Potatoes:

3 Large Russet Potatoes, peeled, 1/2 inch cubes

8-10 Tbsp Butter

1/2 Cup Half And Half

1/2 Cup Heavy Cream

To Taste Salt

As Needed Chives, chopped

Compote: 1. Place figs, apricots and sauerkraut in saucepan. Cover with Calvados and apple juice. Simmer gently for about 15 minutes. Stir in brown sugar; simmer an additional 5 minutes. Remove from heat; strain mixture. Reserve both fruit compote and juice.

Duck: 2. Lightly score duck breasts at 1/4 inch intervals, being careful not to cut into breast meat. Rotate breasts, score again making a criss-cross pattern. Combine salt, pepper and allspice. Rub mixture sparingly on each duck breast. Heat 2 Tbsp. oil in saute pan. Lightly saute each breast about 1 minute on each side to render some fat. Remove duck; reserve drippings. Remove skin.

3. Whisk together egg and milk. Roll out puff pastry sheets into 6 1/2 inch squares. Place about 1/4 cup compote in the center of each pastry sheet. Top with duck breast. Brush edges of pastry with egg wash. Mold the pastry around duck breast; seal edges. Place seam side down in a lightly oiled baking dish. Brush tops and sides with egg wash. Cook in a 350°F. oven until puff pastry is a golden brown, 20 to 30 minutes or internal temperature reaches 155°F.

Sauce: 4. Combine some of the rendered fat and Calvados/apple juice liquid. Bring to a simmer; reduce by half.

Creamed Potatoes: 5. Place potatoes into large pan; cover with water. Bring water to a boil over high heat. Reduce heat to medium and simmer until potatoes are just soft when pierced with a fork, about 3 minutes. Drain; reserve.

6. Melt butter in same pan over medium heat. Add half and half and heavy cream. Bring to a gentle simmer. Add potatoes; reduce heat to low. Simmer, occasionally stirring very gently, until nearly all of the cream has been absorbed, about 30 minutes. Remove from heat; add salt and chives.

To Serve: 7. Ladle pool of sauce on plate. Place duck breasts en croute on top sauce. Serve with creamed potatoes.