John Myers
Duck Breast Stuffed
The perfect duck breast stuffed recipe with a picture and simple step-by-step instructions.
- 400 g Duck breast raised
- 100 g Mozzarella
- 20 g Dried porcini mushrooms
- Chopped basil
- Finely chopped parsley
- Freshly chopped chives
- Salt, pepper from the mill
- Rapeseed oil
- 10 dkg Blue cheese
- 4 Pc. Toothpick
- Vegetable broth from the freezer
- Wash the duck breast and cut one side into a pocket. Salt and pepper.
- Pour water over the mushrooms in a glass and let them steep for half an hour.
- When the mushrooms are ready, strain, but do not throw away the mushroom water.
- Now fill the duck breast with the mushrooms, herbs and the sliced mozzarella. Fix with a toothpick.
- Heat a pan with rapeseed oil and fry the duck breast briefly on both sides. Remove the breast. Pour a little white wine over the roast residue. Pour vegetable broth on top if necessary.
- Set the pipe to 180 degrees. Place the duck breast in a pan. Pour the juice over it maybe a little more seasoning (a matter of taste).
- It is very important that the opening of the filling is facing upwards.
- After about: 35 minutes, place the sliced blue cheese on the opening and bake for about 10 minutes at 150 degrees. If necessary, extend the juice with water or vegetable broth.
- Now it can be served. Remove the toothpicks, cut into two or three equal pieces and serve.
- Side dishes: potatoes we had fried them right away. Or just salad. ENJOY THE MEAL
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