Stuffed duck breast with red wine plums

Name: Stuffed duck breast with red wine plums
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Prunes; 7-10 Tbsp stoneless; 150-200 ml Red wine; 50-75 g Walnut kernels; 2 Duck breasts (300-350 g each); 7-10 Tbsp salt, white pepper, 1 tsp oil; 300 ml Chicken broth; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley z. Garnish; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Prunes
7-10 Tbsp stoneless
150-200 ml Red wine
50-75 g Walnut kernels
2 Duck breasts (300-350 g each)
7-10 Tbsp salt, white pepper, 1 tsp oil
300 ml Chicken broth
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley z. Garnish
7-10 Tbsp wooden skewers

Directions

1
Soak plums in wine overnight. Then drain and collect the wine. Chop the plums into small pieces, up to about 8 for garnishing. Coarsely chop the nuts and mix with the plums
2
Wash duck breasts, pat dry. Cut one pocket in each. Fill them with the plum mixture and pin them up. Season meat
3
Heat the oil. Sauté duck breasts first on the skin side, then on the meat side. Fry over medium heat for 20-25 minutes. Turn from time to time
4
Keep duck breasts warm. Drain frying fat, except for a little bit, carefully. Add stock and red wine and bring to the boil. Bind lightly with sauce thickener and season to taste. Cut open duck breasts. Garnish with remaining plums and possibly parsley. Broccoli and croquettes taste good with it