APPLE STUFFED WITH DUCK BREAST FOR SUPPER

PREPARATION 45MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 2 Apples 

• 1 Duck breast 

• 1-2 cloves of garlic

• Salt

• Pepper

• 2 sprigs of rosemary

• 100ml Cognac 

• 250 ml chicken stock 

• 2 tablespoons melted butter


PREPARATION METHOD

Cut the tops off the apples and set aside. Remove the core and, using a spoon, scrape out the inside of the apples and set aside. Spread melted butter on the inside of the apples. 

Cut the shallots into small cubes. Place the duck breast on the board and the cloves of garlic and rosemary on top of the meat. Cut the meat, including the garlic and rosemary, into small pieces with a sharp knife.Place the minced meat with the onion, apple pulp, salt and pepper in a salad bowl and mix well.Pour the meat mixture into a hot frying pan. Add the cognac and then flambé. Pour chicken stock into the pan and bring everything to the boil.

Then stuff the apples with the meat and cover them with the parts cut off in step 1. Then place the two apples on a baking sheet and bake at 160°c for 20 minutes. 


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