Duck Breast with Apricot Filling
Duck breast with apricot filling is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g Dried Apricots
- 1 Orange (juice)
- 200 ml dry white wine
- 2 duck breast fillets (about 350 g each)
- black pepper (ground)
- 2 tbsp clarified butter
- coarse Sea salt
- 1 tbsp chopped pistachios
- 1 tbsp coarsely chopped walnut kernels
Instructions
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1.
Pour the apricots with orange juice and white wine over them, cover, and let sit overnight.
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2.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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3.
Rinse the duck breasts and pat dry. Place one breast skin-side down on a work surface. Drain the apricots and spread them over the breast. Top with the second breast and tie the whole assembly with kitchen twine in a bundle shape. Season with pepper, then sear the stuffed breast in hot clarified butter in an oven‑proof skillet or roasting pan until browned all around. Pour the orange‑wine reduction over it and bake for about 25 minutes (adjust time for desired doneness).
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4.
Season the duck with salt before serving and sprinkle with pistachios and walnuts. Reduce the sauce to taste, season, optionally thicken, and serve alongside.
