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Receta Muscovy Duck Breast (Or Mulard) Stuffed With Bellon Oyster

by Global Cookbook

Ingredientes

4 x duck breasts 30 ml oil 30 ml butter 1 x salt and pepper     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

1. 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.
2. 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.
3. 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.
4. 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.
5. Preparation is moderatePre heat the oven to 375 degrees Fahrenheit

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