Duck breast rolls for a festive table

6 servings

45 minutes

Duck breast rolls are an exquisite dish of European cuisine that beautifully decorates the festive table. Historically, duck has been considered a symbol of aristocratic cuisine due to its rich flavor. Here, thin slices of duck infused with the aroma of cognac perfectly complement the delicate sweetness of prunes and apples, enhanced by fresh notes of rosemary. The honey glaze gives the rolls an appetizing shine and caramelized hue, making them irresistible. They can be served as a hot appetizer to reveal the depth of flavor or chilled for a more refined gastronomic pleasure. This dish showcases a balance of flavors: the light acidity of fruits, the spiciness of rosemary, and the richness of duck meat create a unique gastronomic impression that will linger in guests' memories.

Energy value per serving

• Calories: 215.3
• Proteins: 9.3g
• Fats: 14.8g
• Carbohydrates: 10.2g

Ingredients

• Duck fillet: 2 pc
• Prunes: 30 g
• Antonov apples: 1 pc
• Cognac: 30 ml
• Rosemary: 1 sprig
• Honey: 20 g
• Butter: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Take the duck breasts out of the refrigerator in advance to let them warm up to room temperature.

   Required ingredients:

   • Duck fillet: 2 pieces

2. Make grid-like cuts on the skin of each breast, trying not to touch the meat.

3. Heat a thick-bottomed pan without adding oil and place the chicken breasts skin-side down.

4. Sear the chicken breasts skin-side down for 2 minutes, then flip and cook for another 1 minute.

5. Let the breasts cool slightly, then slice them thinly across the grain. Peel the apples and remove the seeds, then cut them into strips.

   Required ingredients:

   • Antonov apples: 1 piece

6. Tear off the leaves of the rosemary and chop them finely.

   Required ingredients:

   • Rosemary: 1 sprig

7. Mix apples with rosemary, prunes, and cognac. Place a spoonful of filling on each slice of duck.

   Required ingredients:

   • Prunes: 30 g
   • Cognac: 30 ml

8. Roll the slices into rolls, secure with a toothpick, season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour to allow the duck slices to soak in the cognac.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

9. Melt the butter and mix it with honey.

   Required ingredients:

   • Butter: 30 g
   • Honey: 20 g

10. Take the rolls, let them warm to room temperature, and brush with honey glaze.

    Required ingredients:

    • Honey: 20 g

11. Send the rolls to a preheated oven at 200 degrees for 10 minutes. Serve as a hot or cold appetizer.