Justin Schofield prepares a delicious duck breast - balanced perfectly with sweet prunes


  • 2 duck breast

  • 6 prunes

  • ¼ cup walnuts

  • 2 tbs. walnut oil

  • Zest and Juice of half an orange

  • ¼ cup balsamic vinegar

  • 1/2 cup chicken stock

  • ½ bunch chives chopped to garnish (optional)

  • Salt and pepper

  • San Remo Pappardelle, cooked (use one nest per person)


  • 1.

    Pre heat the oven to 180C.

  • 2.

    For the prune stuffing blend ingredients in a small food processor.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Slice the duck in to three and arrange on plate. Drizzle with the balsamic sauce.


Serves: 2
Time: 20 minutes

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