Stuffed Duck Breast

My preference in general is to pluck and roast a duck. This is not always desirable, however, if he is quite shot up or the skin has torn for some other reason. This recipe is for just such a dilapidated duck.


  • 4 ducks, breasted out
  • 1 lb spinach
  • 1/4 cup currants, soaked in a little armagnac
  • 1/4 cup stock
  • 1 egg
  • 3/4 cup bread crumbs
  • 1 tsp tarragon
  • 1 tbsp fresh, chopped basil
  • 5 tbsp unsalted butter
  • Salt and pepper

Wash the spinach and put it in a pan with a tight lid over a medium heat for a few minutes until the spinach is just barely limp. Let cool and then chop. Combine the spinach with the currants and their juices, the stock, the egg, the bread crumbs, the tarragon and salt and pepper to taste. Cut a pocket in each duck breast and stuff the spinach mixture into the breast. Oven poach the breasts by sautéing them in the butter for just a few minutes. Place in a buttered baking dish and cut a round of wax paper to fit over the top of the dish and butter it. Press the wax paper over the breasts. Cooking for 5 minutes at 400 degrees F or until the meat is springy to the touch.

Make a noisette butter by heating the remaining amounts of butter until it turns a hazelnut brown. Pour over the breasts. Season with salt and pepper.


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