Stuffed Duck Breasts Recipe
Ingredients
| Duck breasts | 4 | |
| Oil | 1 Tablespoon | |
| Rice | 1/2 Cup (16 tbs), cooked | |
| Watercress | 1/4 Cup (16 tbs), stemmed | |
| Egg | 1 | |
| Salt | To Taste | |
| Pepper | To Taste |
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
Chef
