Duck Confit & Gruyère Croissants with Smoked Paprika Honey Drizzle

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   ~5 min
2. 2

   Shred the duck confit meat from the bone, discarding any excess skin or fat.

   ~5 min
3. 3

   Gently unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles.

   ~3 min
4. 4

   On one half of each pastry rectangle, evenly distribute the shredded duck confit and grated Gruyère cheese. Sprinkle with fresh thyme leaves.

   ~5 min
5. 5

   Fold the other half of the pastry over the filling to create a sealed pocket. Crimp the edges with a fork to ensure they are sealed.

   ~5 min
6. 6

   Brush the tops of the croissants with the beaten egg wash.

   ~2 min
7. 7

   Place the croissants on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and puffed.

   ~25 min
8. 8

   While the croissants are baking, whisk together the honey and smoked paprika in a small bowl.

   ~2 min
9. 9

   Once the croissants are baked, let them cool slightly on the baking sheet. Drizzle generously with the smoked paprika honey.

   ~5 min