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Roasted Duck breast with Dried Fruit
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Roasted Duck breast with Dried Fruit
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This dish was cooked using:
Serves 4
Preparation time: 20 minutes 
Cooking time: approx. 20 minutes
Difficulty: **

 
  • 2 large duck breasts
  • 8 dried apricots
  • 4 dried figs
  • 30g raisins
  • 50g whole hazelnuts, shelled
  1. Finely chop the dried fruit, crush the hazelnuts, and combine.
  2. Score the skin, making sure not to cut through to the meat. Season generously with salt and pepper on the non-skin side.
  3. Place one of the duck breasts skin side down on a board and get some cooking string ready to tie the duck breasts together. Cover the duck with the dried fruit and nut mixture, then place the second duck breast on top. Tie the two breasts tightly together, so that the filling doesn’t fall out. 
  4. Heat the barbeque. Brown the duck breasts on both sides. Tightly wrap the breasts in aluminium foil. Pierce the foil with a fork (4 to 6 times) so that steam can escape while the duck cooks.
  5. Place the parcel on the barbecue, reduce the temperature and cook for another 10-12 minutes, turning the parcel halfway through.
  6. Remove from heat and let it rest in the foil for 5 minutes to ensure the meat is nice and tender.


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