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Stuffed Duck Breast




Source of Recipe


Joy Bistro, Toronto, ON
Stuff and season a 6 oz duck breast with orange segments and black olives. Let rest for 30 min.
Place seasoned mini red potatoes in oven.
Combine with extra virgin olive oil handful of shredded red cabbage and 6 stocks of scallions bias cut.
Sautée until tender. Remove from heat.
In a 425 degree convection oven, place breast skin side down in a small pan and roast, turning once for approximately 12-15 minutes. Until medium-rare.
Pull from oven and season with salt and pepper to taste.
As duck is roasting combine 1/8 cup chardonnay wine with pinch of saffron threads and 1/4 cup of 35% cream. Reduce to chicken.
Place roasted potatoes onto a large white plate. Add cabbage and scallions on top.
Cut rested duck breast on bias and place on top of scallion and cabbage.
Drizzle saffron reduction onto duck and garnish with fresh thyme.