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