Luv-a-Duck Recipes

Duck Breast Stuffed with Prunes Recipe

Duck Breast Stuffed with Prunes

from Everyday Gourmet with Justine Schofield

To Cook
20 minutes
How easy?
It’s so easy...
Serves
2
Luv Rating
Rating: 4 / 5
Email this recipe

More Recipes

Ingredients

2 x Luv-a-Duck , Fresh Duck Breasts
6 prunes
¼ cup walnuts
2 tbs walnut oil
Zest and Juice of half an orange
¼ cup balsamic vinegar
1/2 cup chicken stock
½ bunch chives chopped to garnish (optional)
Salt and pepper
San Remo Pappardelle, cooked (use one nest per person)

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Method

  1. Pre heat the oven to 190°C.
  2. For the prune stuffing blend ingredients in a small food processor.
  3. Make an incision on the side of each duck breast.
  4. Fill each cavity with prune stuffing and seal the cavity securely with a toothpick. Season the duck with salt and pepper.
  5. Heat a pan on medium heat and cook the duck, skin side down for 5 minutes until skin is golden. Turn the duck breast over and cook for 2 minutes. Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at least 5 minutes.
  6. Place the pan back on the stove and deglaze with the vinegar.
  7. Once syrupy add the stock and reduce by half.
  8. Slice the duck in to three and arrange on plate and drizzle with the balsamic sauce.

Or try these similar recipes

Duck Risotto with Green Peas Recipe

Duck Risotto with Green Peas

Tea Smoked Duck Breast Salad

Tea Smoked Duck Breast Salad

Buckwheat Soba Noodle and Duck Salad Recipe

Buckwheat Soba Noodle and Duck Salad

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Email this recipe

Reviews

Carls

Rating: 4 / 5

Gorgeous restaurant quality meal. Served it with roasted veg instead of pasta.


Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.