Name: Duck Breast Stuffed with Dried Fruits
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Ingredients: 6 duck breasts; 2 tablespoon olive oil (for cooking); ¼ pound wheat bulgar (soaked in water for about 6 hours); 1 tablespoon olive oil; 1 medium onion (peeled and chopped); 1 cup dried apricots and prunes (pitted and diced); 1 tablespoon brown sugar; 1 tablespoon cognac or brandy; salt and black pepper; 6 pickled grape leaves

Duck Breast Stuffed with Dried Fruits

Duck Breast Stuffed with Dried Fruits

Prep Time 25

Cook Time 1 30

Total Time 1 55

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Servings

Ingredients

6 duck breasts
2 tablespoon olive oil for cooking
¼ pound wheat bulgar soaked in water for about 6 hours
1 tablespoon olive oil
1 medium onion peeled and chopped
1 cup dried apricots and prunes pitted and diced
1 tablespoon brown sugar
1 tablespoon cognac or brandy
salt and black pepper
6 pickled grape leaves

Instructions

Filling:
Soak the wheat bulgar in water about 6 hours in advance. Drain.
Place in a pot, pour in 1 cup water and cook over medium heat for half an hour or until wheat is soft to the touch.
Heat olive oil in a small pan. Add the onion and sauté until golden. Add the dried fruit, sauté for a minute and turn off the stove flame. Add the wheat, sugar, cognac (or brandy) and stir. Season with salt and pepper. Cool.
Filling the breasts:
With a sharp knife, cut a large pocket across each duck breast. Line the insides of each the pocket with a grape leaf. Stuff the breasts with the filling mixture and seal with a toothpick.
Preheat the oven to medium heat (350 degrees F).
Heat olive oil in a large skillet. Sauté the duck breasts for about 3 minutes on each side. Place on a baking pan and bake 10 minutes.
Serving: Slice the duck breasts and serve immediately with
Honey Pumpkin
.
Attribution:
Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki