If you could only smell the fragrance coming out of the oven right now, dried fruits tangled with duck fat, oh goodness. I prepped and made this recipe early afternoon to be able to take picture before the night came and let me tell you I had a pretty HARD time waiting for dinner that day.
I love recipe that are delicious but also let you be creative in your own way, this stuffing can be pretty much anything you want it to be. Add hazelnuts, chestnuts, figs or do it all apricots. The fruits are balancing the fat of the duck and add such nice flavors.
Dried fruits stuffed duck roast (serves 4) :
- 2 duck breasts
- 4 dried apricots
- 4 dried plums
- 2-3 dates
- 6-7 chestnut
- Vegetable oil
Unpack and put your duck breasts in a plate. Let it rest at room temperature for 30 minutes.
Preheat the oven at 200°C/390°F.
Square the fat of both duck breasts without cutting into the flesh. Salt the breasts.
Chop the dried fruits finely.
Place a breast on your work surface fat side down, spread the dried fruits mixture onto the flesh. Put the second duck breast fat side up on top on the other.
Tie it with kitchen twine like you would with a roast.
Bake at 200°C/390°F for 15 minutes then at 180°C/350°F for 15 more minutes for a medium rare duck.
Slice and serve with a few potatoes.