Duck Breast Roll-Ups for the Festive Table

Appetizers | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Duck breast roll-ups for the festive table

Ingredients

Rabbit Fillet - 2 pieces
Prunes - 1.1 oz
Antonovka apples - 1 piece
Cognac - 1 fl oz
Rosemary - 1 sprig
Honey - 0.7 oz
Butter - 1.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Take the duck breasts out of the refrigerator in advance so they can come to room temperature.

Step 2

Make shallow cuts in a crisscross pattern on the skin of each breast, being careful not to cut into the meat.

Step 3

Preheat a heavy-bottomed skillet without adding any oil, and place the chicken breasts skin-side down.

Step 4

Sear the chicken breasts skin-side down for 2 minutes, then flip and cook for another minute.

Step 5

Allow the chicken breasts to cool slightly, then slice them thinly across the grain. Peel the apples, remove the seeds, and cut them into julienne strips.

Step 6

Remove the leaves from the rosemary and chop them finely.

Step 7

Combine the apples with rosemary, prunes, and brandy. Place a spoonful of the filling on each slice of duck.

Step 8

Roll the slices into roulades, secure their shape with a toothpick, and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour to allow the duck slices to soak up the cognac.