Duck Breast with Apple and Mushroom Stuffing

How to make Duck Breast with Apple and Mushroom Stuffing

• Heat the oven to its lowest temperature and soften the rolls in the hot milk.
• Cut into the fat end on the duck breast without cutting right through to create a pocket.
• Season with salt and ground black pepper.
• Fry the shallots, apple and mushrooms in hot oil.
• Add the garlic and season with salt and ground black pepper.
• Leave to cool slightly and then add to the rolls and milk along with the parsley and the egg.
• Knead well and transfer to a piping bag with a large hole.
• Pipe the stuffing into the pocket in the meat and close with toothpicks.
• Fry in a hot pan skin down without oil until golden brown.
• Turn and fry for another minute then transfer to a baking tray and grill for a few minutes.
• Deglaze the pan with some vinegar, add the chicken stock, bring to the boil and cream with the cold butter.
• Sieve and season to taste.
• Remove the toothpicks from the meat and cut diagonally into slices.
• Arrange the duck breast with apple and mushroom stuffing on plates and serve with the gravy.

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