Duck Breast Roll-Ups for the Festive Table
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
6
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 10
Remove the rolls, allow them to come to room temperature, and brush them with honey glaze using a pastry brush.
Step 11
Place the rolls in a preheated oven at 392°F for 10 minutes. Serve as a hot or cold appetizer.
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.
Step 9
Melt the butter and mix it with honey.
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