Duck Breast stuffed with Duck Confit
Hello there friends, today's recipe is a little bit complicated, but a number of you have requested it, so here it is - Stuffed Duck Breast with Duck Confit served with an amazing Blueberry Reduction Sauce.Because it is a bit complicated, you may find this recipe easier to complete by printing a hard copy of the recipe, and making it while watching the video.You are going to love it! So let’s get started!
Recipe Video
Recipe Ingredients
For the Breast:
- 2 Skinned large Duck Breast, 8 to 12 ounces
- 1 pound Apple Wood Smoked Bacon
- 2 Duck Legs Confit, you’ll have extra to enjoy with a Risotto /recipes/duck-confit-recipe/
- ½ cup Black Mission Fig Chutney
- 1 Granny Smith Apple cut into large julienne sautéed in Butter
- 1 dozen LARGE Spinach Leaves quickly poached in hot water for a few seconds and immediately in ice water and lined on paper towel
For the Chutney:
- 2 tablespoons Sweet Butter
- 1 Onion sliced
- 2 large Shallots, sliced thin
- 1 tablespoon Thyme Leaves chopped
- 1 teaspoon Garlic chopped
- ½ cup dried Blueberries
- 1 Egg White
- Salt & Pepper to taste
For the Black Mission Fig Vinegar and Tarragon Glaze:
- 1 tablespoon Sweet Butter
- 2 tablespoons Shallots chopped
- 2 tablespoons Tarragon chopped
- ¼ cup dried Blueberries
- 2 tablespoons Aged Balsamic Vinegar, if you do not have an aged (sweet vinegar) add 1 tablespoon Brown Sugar
- ½ cup good quality Madeira Wine
- 1 tablespoon Fig Jam
- 1 ½ cup Beef or Duck or Roasted Chicken Stock
- Salt & Pepper to taste
- Corn Starch to thicken ONLY if needed
- 2 tablespoons of Sweet Butter at the last second
Recipe Instructions
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.
