Duck Breast with Apple and Mushroom Stuffing

Duck Breast with Apple and Mushroom Stuffing

Duck Breast with Apple and Mushroom Stuffing

Looking for a classy main dish for a special occasion? Try this tasty duck Breast with apple and mushroom Stuffing served with gravy sauce.

November 30, 2018

serves for

4

total time

1 HR 40 MIN

ingredients

bread
2 stale rolls, sliced
Milk
50 ml, hot
duck
2 breasts, 350 g each, ready to cook
Shallot
2, diced
apple
1, diced
Mushrooms
200 g, fresh porcini, sliced
Oil
1 tbsp
Garlic
1 clove, finely chopped
Parsley
2 tbsp, fresh, chopped
Eggs
1
Red wine vinegar
1 tbsp
Chicken stock
300 ml
butter
300 ml, cold

Preparation

How to make Duck Breast with Apple and Mushroom Stuffing

  • Heat the oven to its lowest temperature and soften the rolls in the hot milk.
  • Cut into the fat end on the duck breast without cutting right through to create a pocket.
  • Season with salt and ground black pepper.
  • Fry the shallots, apple and mushrooms in hot oil.
  • Add the garlic and season with salt and ground black pepper.
  • Leave to cool slightly and then add to the rolls and milk along with the parsley and the egg.
  • Knead well and transfer to a piping bag with a large hole.
  • Pipe the stuffing into the pocket in the meat and close with toothpicks.
  • Fry in a hot pan skin down without oil until golden brown.
  • Turn and fry for another minute then transfer to a baking tray and grill for a few minutes.
  • Deglaze the pan with some vinegar, add the chicken stock, bring to the boil and cream with the cold butter.
  • Sieve and season to taste.
  • Remove the toothpicks from the meat and cut diagonally into slices.
  • Arrange the duck breast with apple and mushroom stuffing on plates and serve with the gravy.

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