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