This is a perfect kosher holiday recipe developed by Chef Mihal Levi Elhallel and food photographer Danny Lerner, both from Israel. Easy but very impressive! —Danny Lerner
wheat (soaked in advanced during 6 hours)
dried apricots and prunes, pitted and diced
cognac or brandy
pickled grape leaves
6 duck breasts
In This Recipe
Filling: soak the wheat in water about 6 hours in advance. Drain. Place in a pot, pour in 1 cup water and cook over medium heat for half an hour or until wheat is soft to the touch.
Heat olive oil in a small pan. Add the onion and sauté until golden. Add the dried fruit, sauté for a minute and turn off the stove flame. Add the wheat, sugar, cognac (or brandy) and stir. Season with salt and pepper. Cool.
Filling the breasts: With a sharp knife, cut a large pocket across each duck breast. Line the insides of each the pocket with a grape leaf. Stuff the breasts with the filling mixture and seal with a toothpick.
Preheat the oven to medium heat (350 degrees F).
Heat olive oil in a large skillet. Sauté the duck breasts for about 3 minutes on each side. Place on a baking pan and bake 10 minutes.
Serving: Slice the duck breasts and serve immediately.