Stuffed Orange-Glazed Duck Breasts

Name: Stuffed Orange-Glazed Duck Breasts
Yield: Serves 4
Ingredients: freshly ground black pepper; salt; 1 tbsp finely chopped parsley; 1 tbsp pinenuts or chopped walnuts; 1 tbsp pinenuts or chopped walnuts; 4 dried apricots, soaked, drained and chopped; 1 celery stalk, trimmed and finely chopped; 1 small onion, peeled and finely chopped; 5 oz / 140 g cooked rice or 3 oz / 85 g soft breadcrumbs; 5 oz / 140 g cooked rice or 3 oz / 85 g soft breadcrumbs; 2 tbsp Southern Comfort or whisky; 2 tbsp Southern Comfort or whisky; 1 tbsp orange marmalade; juice and grated zest of 1 orange; 4 duck breasts

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 duck breasts
juice and grated zest of 1 orange
1 tbsp orange marmalade

Main course

Method

Remove the fillets from the duck breasts, and use in another recipe. With a sharp knife, make a deep pocket in each duck breast to hold the stuffing, taking care not to pierce the flesh around the edges. Score the duck skin quite deeply, diagonally and across. This will help the fat to drain away as the meat cooks. Mix the grated orange zest with half of the orange juice, the marmalade and liqu