Stuffed Duck Breasts Recipe
Ingredients
4 duck breasts
1 tbsp (15 ml) oil
1/2 Cup (125 ml) rice, cooked
1/4 Cup (60 ml) watercress, stemmed
1 egg
Salt and pepper
Directions
– Preheat the oven to 400 °F (205 °C).
– Nick the breast skin slightly to prevent it shrinking during cooking.
– Blend the egg, rice and watercress in the food processor. Season with salt and pepper and set aside.
– Slit the breasts in the tube-style method, and stuff them.
– In a skillet, heat the oil and brown the breasts on the skinless side. Season with salt and pepper and transfer directly to the oven. Cook for about 12 minutes.
– Take them out of the oven and let them stand for 5 minutes. Slice them in thin strips and serve with a tomato coulis
– Nick the breast skin slightly to prevent it shrinking during cooking.
– Blend the egg, rice and watercress in the food processor. Season with salt and pepper and set aside.
– Slit the breasts in the tube-style method, and stuff them.
– In a skillet, heat the oil and brown the breasts on the skinless side. Season with salt and pepper and transfer directly to the oven. Cook for about 12 minutes.
– Take them out of the oven and let them stand for 5 minutes. Slice them in thin strips and serve with a tomato coulis
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