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Justin Schofield prepares a delicious duck breast - balanced perfectly with sweet prunes
Pre heat the oven to 180C.
For the prune stuffing blend ingredients in a small food processor.
Make an incision on the side of each duck breast. Fill each cavity with prune stuffing and seal the cavity securely with a toothpick. Season the duck with salt and pepper.
Heat a pan on medium heat and cook the duck, skin side down for 4-5 minutes until skin is crispy. Turn oven and place in the oven for 8-10 minutes.
Remove duck and rest. Place the pan back on the stove and deglaze with the vinegar. Once syrupy add the stock and reduce by half.
Slice the duck in to three and arrange on plate. Drizzle with the balsamic sauce.
Time: 20 minutes
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