- 3 Muscovy or Moulard duck breasts
- 2 teaspoons crushed fennel seeds
- ¼ teaspoon red chili flakes
- 2 cloves garlic, crushed
- 3 dried prunes, finely chopped
- ½ teaspoon grated orange rind
- 1 teaspoon finely chopped sage leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup red wine
- ½ cup of chicken stock, homemade or low sodium
Use a sharp knife to score skin in a cross-hatch pattern on duck breasts.
Slice through the thickest part of the duck breast to create a pocket. Combine fennel, chili flakes, garlic, prunes, orange rind, sage leaves and olive oil in a small bowl. Mash together. Spread stuffing inside the pocket of each duck breast and then close them with small wooden skewers. Season duck with salt and pepper.
Preheat oven to 275 F (140 C).
Place duck breast skin-side down in a cold skillet. Raise heat to medium low and cook for 20 minutes, discarding fat as it accumulates. Flip over and place in oven. Bake 20 to 30 minutes or until desired.
Remove from oven and let breast sit for 10 minutes while making the sauce. Discard fat from skillet and add balsamic vinegar and red wine. Bring to boil, reduce until a glaze, and swirl in stock. Boil for 1 minute or until reduced by half. Slice duck and drizzle with sauce.
Try a fruity valpolicella ripasso or razor-sharp barbera. - Beppi Crosariol