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Receta Muscovy Duck Breast (Or Mulard) Stuffed With Bellon Oyster
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Ingredientes
- 4 x duck breasts
- 30 ml oil
- 30 ml butter
- 1 x salt and pepper
- Â Â For the Stuffing
- 12 x Bellon oysters, shucked and juice
- 15 ml oil
- 15 ml butter
- 100 gm minced shallots
- 250 gm apple puree
- 10 ml Champagne
- 1 x zest and juice of one lemon
- 50 ml finely minced garlic
- 50 ml minced onion
- 1 x salt and pepper
Direcciones
- Heat the oil and butter in a warm sauteing pan. Caramelize the onions, the garlic and the shallots. Add in the champagne, flambe. Add in the oyster juice the lemon juice and zest. Reduce over a low heat till almost dry. Remove the mix from the pan and set it aside to cold. Once cold, add in the apple puree. Reserve. Dice or possibly chop the oysters. Mix them well with the apple mix.
- Take the duck breasts and cut them open lengthwise. Season the inside. Stuff the cavity with the apple and oyster mix. Tie the breasts up with butcher's twine.
- Heat the extra virgin olive oil and the butter in a roasting pan and sear the duck breasts over a high heat till well coloured all over. Put them in the oven and cook to medium rare, about 5 - 10 min depending on their thickness.
- To serve, cut the breast in fine slices to show the oyster stuffing. Place the sliced duck breast on a plate serve with Champagne and thyme sauce.
- Preparation is moderatePre heat the oven to 375 degrees Fahrenheit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 280 | 59% |
| Total Fat 31.42g | 39% |
| Saturated Fat 11.11g | 44% |
| Trans Fat 0.27g | |
| Cholesterol 182mg | 61% |
| Sodium 219mg | 9% |
| Potassium 672mg | 19% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.42g | 0% |
| Protein 38.79g | 62% |
