This tasty scone cake is filled with duck pieces and sweet apples soaked in brandy for a great quick meal.
This healthy, fast and easy to make baked scone cake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4 and is a thirty minute meal.
INGREDIENTS:
1 large and thick round unsweetened scone
1 cup roast duck leftovers, diced
1/2 cup apple, peeled, cored and diced
1 cup thick cream
1/2 cup horseradish cream
1 tsp. tarragon, chopped
1 cup sour cream
1 cup Camembert cheese, diced
METHOD:
Preheat oven to 400 F (200 C). Using a food processor, blend duck leftovers, cream, sour cream, tarragon and Camembert cheese until smooth. Fold in apples.
Cut scone in half horizontally. Spoon on duck mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner.
