Nutrition Facts
4 servings
4
Recipe for Stuffed Duck Breasts with Apples
Learn to cook like a chef with this recipe for duck breasts stuffed with apples.
Duck breasts
2 Pink Lady Apples
2 Shallots
1 Olive oil
2 Apple cider vinegar
2 Parsley
20 Butter
Black pepper
200 Chanterelles
2 Duck breast
Salt
Roasted potatoes and vegetables
2 Pink Lady apples
5 Shallots
½ Lemon
6 Olive oil
2 Parsnip
3 Yellow carrots
3 Greens and carrots
3 Turnips
3 Chestnut honey
1 Paprika
Black pepper
4 Soy sauce
2 Thyme
Directions
1
Preheat the oven to 200 °C. Core the apples, cut them into large slices, and drizzle with lemon juice. Wash, peel, and cut the vegetables and the shallots into large sticks. Mix the honey, soy sauce, apple cider vinegar, paprika, pepper, and olive oil. Add the apples, vegetables, shallots, and thyme sprigs to the marinade and mix well.
2
Spread the fruits and vegetables on a baking sheet. Bake for about 40 minutes, stirring the vegetables halfway through cooking.
3
Peel and core two apples, cut them into small pieces, and then drizzle with lemon juice. Peel and finely chop the shallots. Chop the parsley. Quickly and gently clean the mushrooms and chop them coarsely.
4
Cook the apples in 15 g of butter over medium heat for a few minutes, then reduce the heat and let them steam for about ten minutes. Set aside. Sauté the shallots in the remaining butter and oil, then add the mushrooms. Season with salt and pepper. Continue cooking for a few minutes until the mushrooms brown and the cooking water evaporates. Add the apples, mix, and continue cooking for 5 minutes. Pour in the apple cider vinegar, cook for a few more minutes, sprinkle with parsley, and then remove from heat.
5
Toast the pine nuts in a dry pan. Add the pine nuts to the apples and mushrooms, mix, and let cool.
6
Score the fat of the duck breasts in a crisscross pattern. Season with salt and pepper. Place one duck breast skin side down, spread the apple and mushroom filling on top, cover with the second duck breast flesh side down, and tie it all together like a roast. Increase the oven temperature to 240 °C. In a hot pan, sear the duck breast for 3 minutes on each side, then place it in the oven for 10 minutes. Then reduce the heat and continue cooking for 15 minutes at 180 °C.
7
Remove from the oven the stuffed duck breasts, slice and enjoy immediately with caramelized apples and root vegetables, and a little chopped parsley!
8
To finish, the tip: you can replace the chanterelles with other varieties of mushrooms like porcini and the pine nuts with walnuts! If there is leftover stuffing, you can serve it as a side!
Ingredients
Duck breasts
2 Pink Lady Apples
2 Shallots
1 Olive oil
2 Apple cider vinegar
2 Parsley
20 Butter
Black pepper
200 Chanterelles
2 Duck breast
Salt
Roasted potatoes and vegetables
2 Pink Lady apples
5 Shallots
½ Lemon
6 Olive oil
2 Parsnip
3 Yellow carrots
3 Greens and carrots
3 Turnips
3 Chestnut honey
1 Paprika
Black pepper
4 Soy sauce
2 Thyme
Directions
Directions
1
Preheat the oven to 200 °C. Core the apples, cut them into large slices, and drizzle with lemon juice. Wash, peel, and cut the vegetables and the shallots into large sticks. Mix the honey, soy sauce, apple cider vinegar, paprika, pepper, and olive oil. Add the apples, vegetables, shallots, and thyme sprigs to the marinade and mix well.
2
Spread the fruits and vegetables on a baking sheet. Bake for about 40 minutes, stirring the vegetables halfway through cooking.
3
Peel and core two apples, cut them into small pieces, and then drizzle with lemon juice. Peel and finely chop the shallots. Chop the parsley. Quickly and gently clean the mushrooms and chop them coarsely.
4
Cook the apples in 15 g of butter over medium heat for a few minutes, then reduce the heat and let them steam for about ten minutes. Set aside. Sauté the shallots in the remaining butter and oil, then add the mushrooms. Season with salt and pepper. Continue cooking for a few minutes until the mushrooms brown and the cooking water evaporates. Add the apples, mix, and continue cooking for 5 minutes. Pour in the apple cider vinegar, cook for a few more minutes, sprinkle with parsley, and then remove from heat.
5
Toast the pine nuts in a dry pan. Add the pine nuts to the apples and mushrooms, mix, and let cool.
6
Score the fat of the duck breasts in a crisscross pattern. Season with salt and pepper. Place one duck breast skin side down, spread the apple and mushroom filling on top, cover with the second duck breast flesh side down, and tie it all together like a roast. Increase the oven temperature to 240 °C. In a hot pan, sear the duck breast for 3 minutes on each side, then place it in the oven for 10 minutes. Then reduce the heat and continue cooking for 15 minutes at 180 °C.
7
Remove from the oven the stuffed duck breasts, slice and enjoy immediately with caramelized apples and root vegetables, and a little chopped parsley!
8
To finish, the tip: you can replace the chanterelles with other varieties of mushrooms like porcini and the pine nuts with walnuts! If there is leftover stuffing, you can serve it as a side!
Notes
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