Duck Breast Stuffed with Dried Fruits

Name: Duck Breast Stuffed with Dried Fruits
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 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

Author:: Danny Lerner
Publish date:: Aug 4, 2011

115minDuration
90minCook Time
25minPrep Time
6 ServingsServings

Ingredients

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

Preparation

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