Duck breast stuffed with dried fruits

By Danny Lerner
November 16, 2011
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Author Notes: 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

Serves: 6

For Filling

  • ¼ pounds wheat (soaked in advanced during 6 hours)
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 cup dried apricots and prunes, pitted and diced
  • 1 tablespoon brown sugar
  • 1 tablespoon cognac or brandy
  • 1 dash salt
  • 1 dash black pepper
  • 6 pickled grape leaves

6 duck breasts

  • 2 tablespoons olive oil
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to medium heat (350 degrees F).
  5. 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.
  6. Serving: Slice the duck breasts and serve immediately.

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