Stuffed duck breast with plums and walnuts
easy
60 mins
60 mins
Ingredients
- 250 g dried plums
- 150 ml Red wine
- 100 g Walnuts
- 2 Duck breasts (à approx. 300 g)
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Broccoli
- 30 g Butter
- 300 ml clear chicken stock (instant)
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp flat parsley and walnuts
- 7-10 Tbsp wooden skewers
Directions
- 1
Soak plums in wine overnight. Drain and collect the wine. Chop the plums, except for 8 to garnish. Chop the walnuts coarsely and mix with the plums.
- 2
Wash the duck breasts, pat them dry and cut a pocket into each. Fill with the plum-walnut mixture and stick together with wooden sticks. Heat the oil in a frying pan and fry the duck breasts briefly on both sides over medium heat.
- 3
Season with salt and pepper. Fry over low heat for 15-20 minutes on each side. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for 10-12 minutes. Drain.
- 4
Melt the butter and toss the broccoli in it. Remove the duck breasts from the pan and keep warm. If necessary, skim the fat from the frying pan. Deglaze the stock with stock and red wine and bring to the boil.
- 5
Bind with sauce thickener, bring to the boil again and season with salt and pepper. Cut duck breasts into slices and arrange on plates together with broccoli and sauce. Serve with remaining plums and garnished with walnuts and parsley as desired.
- 6
Croquettes are delicious with it.
More Delicious Recipes
