Ingredients:
2 large duck breasts
200 g (7 oz) foie gras confit
2 shallots, finely chopped
2 cloves of garlic, minced
1 tablespoon Armagnac (optional)
Salt and pepper to taste
Kitchen string for tying
Directions:
Preheat the oven to 180°C (350°F).
Lay the duck breasts flat, skin side down. Score the fat of the duck breasts in a crisscross pattern. Season the inside with salt and pepper.
In a small pan, sauté the shallots and garlic until soft. Add the foie gras confit and stir until melted. Add a splash of Armagnac if desired and mix well. Remove from heat and let it cool slightly.
Spread the foie gras mixture evenly over one of the duck breasts. Place the second duck breast on top, skin side out, to form a “roast.” Tie it tightly with kitchen string to secure the stuffing inside.
Place the stuffed duck breast in a roasting pan and roast for about 25-30 minutes, until the skin is crispy and the meat is cooked to your preferred doneness.
Let the roast rest for 10 minutes before slicing and serving. Serve with seasonal vegetables or a light salad.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 600 kcal | Servings: 4 servings
