Filled Duck Breast with Apples and Mushrooms

Ingredients

• 2 old-fashioned rolls
• 50 ml hot milk
• 2 duck breast fillets (ready-to-cook, 350 g each)
• 2 shallots
• 1 apple
• 200 g fresh porcini mushrooms
• 1 tbsp oil
• Salt
• pepper (ground)
• 1 Garlic clove
• 2 tbsp freshly chopped parsley
• 1 egg
• 1 tbsp red wine vinegar
• 300 ml poultry stock
• 50 g cold butter

Instructions

1. 1.

   Preheat the oven to 120°C with upper and lower heat. Slice the rolls into rounds, pour 50 ml warm milk over them, let soak. Wash duck breasts, pat dry, cut a pocket about 2-3 cm wide at the thick end without cutting through, season with salt and pepper. Peel and finely dice shallots. Peel, quarter, core apple and dice it as well. Clean porcini mushrooms, chop small and sauté with shallots and apple in hot oil.

2. 2.

   Peel garlic, finely chop, add to mixture and season with salt and pepper. Let cool slightly then mix with parsley and egg into the roll mixture. Knead well, taste, then fill a pastry bag with a large tip. Squeeze filling tightly into meat pockets and secure with wooden skewers. In a hot pan without added fat, brown skin side of duck breasts until golden brown, flip and cook another minute, then transfer to preheated oven for about 40 minutes until cooked through.

3. 3.

   Turn on the oven grill, place duck breasts on a baking tray and briefly broil. Skim off fat from pan, deglaze with vinegar, add poultry stock, bring to boil and whisk in cold butter to finish sauce. Strain, taste again. Remove skewers, slice duck diagonally with sharp knife. Plate and serve with sauce on the side.