Duck Breast Stuffed with Prunes
from Everyday Gourmet with Justine Schofield
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
Method
- Pre heat the oven to 190°C.
- For the prune stuffing blend ingredients in a small food processor.
- Make an incision on the side of each duck breast.
- Fill each cavity with prune stuffing and seal the cavity securely with a toothpick. Season the duck with salt and pepper.
- 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.
- Place the pan back on the stove and deglaze with the vinegar.
- Once syrupy add the stock and reduce by half.
- Slice the duck in to three and arrange on plate and drizzle with the balsamic sauce.