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Fruit of Michigan Stuffed Duck Breast




Source of Recipe


the web


List of Ingredients




# 6 pieces of 8-9 ounce duck breast (I use white Peking duck)
# 4 ounces diced Michigan blueberries
# 4 ounces dried Michigan Cherries
# 4 ounces dried Michigan cranberries
# 1 large fresh Michigan apple
# 15 ounces of apple juice
# 1 bottle of port wine
# 1-2 tablespoons of Butter

Recipe



# Dice apples into small pieces
# Place diced apple, blueberries, cherries, and cranberries into medium pot
# Add apple juice and cook over high heat until mixture boils. Reduce heat and let mixture simmer until all the liquid is absorbed and mixture is thick with chutney like appearance
# Pull mixture from heat and let cool completely
# Take duck breast and lay fat side down on a cutting board. Place hand over duck breast and cut a small hole in the side of the meat.
# When filling is completely cooled, take and stuff filling into the duck breast through the hole cut on the side on the breast. For more intense flavor let the duck marinate with the stuffing for at least an hour.
# Heat oven to 400 degrees. Place sauté pan on medium heat and add 1 teaspoon of olive oil. Season the duck with salt and pepper and place the duck breasts into hot pan with the fat side down first. Let cook until brown then flip and repeat.
# Remove from pan, place duck aside and immediately pour port wine into the hot pan. The amount you pour depends on the amount of sauce that you want to make. I suggest 1 cup of port for 6 pieces of duck breast. Let wine reduce by half and whisk in the butter to thicken. Set aside.
# Place duck into another sauté pan and place into the oven for 7 to 8 minutes. A little longer if you prefer your duck more than medium.
# Pull duck from oven on a cutting board and let rest for 1 to 2 minutes. After allowing the duck sufficient time to rest, cut into three or four slices and plate. Pout the port wine sauce over the duck and serve with your favorite sides.