Stuffed Duck Breast- Stuffed with Duck Confit

Makes 4 Servings (1 roll)

For the Chutney:

• In a sauce pan, heat the butter and when light golden brown, add onion and slowly cook until light golden brown, add shallots and cook until golden brown. Add the thyme, garlic and blueberries. Cook at low heat for 5 minutes.  Transfer to a glass bowl and add the egg whites.  Season with salt and pepper to taste.

Prepare the Final Product  Preheat Oven to 425°F / 220°C

For the Breast:

• Remove the skin off the duck breast carefully without cutting into the breast meat.  Butterfly the breasts making sure NOT to cut all the way through.
• Arrange the bacon on a sheet of parchment paper as per the video.
• Place ½ of the spinach leaves in the middle of the bacon slice as per the video.  Top the pounded breast add salt and pepper.  Add ½ of the confit legs, add the onion and shallot chutney.  In the middle of the chutney add the large julienne of apple and top with the leg confit.  Cover with the second duck breast and the remaining spinach.  Close the bacon as per the video, sprinkle black paper and bake on a silicone mat at 425°F/220°C for about 35 to 45 minutes until the bacon is beautiful and golden brown!  Take out of the oven and let it rest for about 15 minutes and serve!

For the Black Mission Fig Vinegar and Tarragon Glaze:

• In a reduction saucepan, heat the butter until foamy, add the shallots and cook until golden brown.  Add the tarragon, blueberries, vinegar, Madeira and reduce slowly for about 15/20 minutes. Adjust seasoning with salt & pepper, adjust consistency with cornstarch if needed.  
• Strain the sauce through a fine sieve for a smooth texture and you can also, before serving add more butter for an extra shine and silky texture.