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Duck Breast Stuffed with Dried Fruits

duck breasts + honey pumpkin
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 6 duck breasts
  • 2 tablespoon olive oil, for cooking

For the Filling:

  • 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



  1. Soak the wheat bulgar in water about 6 hours in advance. Drain.
  2. 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.
  3. 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:

  1. 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.
  2. Preheat the oven to medium heat (350 degrees F).
  3. 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



Courtesy of: Laisha Magazine

Senior Chef: Michal Levi Elhallel

Junior Chef: Zahi Ben Shbaath

Styling: Pesi Barnitzki

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