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Duck Breast Stuffed with Dried Fruits


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Duck Breast Stuffed with Dried Fruits


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Duck Breast Stuffed with Dried Fruits


  • Prep Time : 25 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 55 min




  • 6 duck breasts
  • 2 tablespoons olive oil, for cooking

For the Filling:

  • ¼ pound wheat bulgar, soaked in water for about 6 hours
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and chopped
  • 1 cup dried apricots and prunes, pitted and diced
  • 1 tablespoon brown sugar
  • 1 tablespoon cognac or brandy
  • salt and black pepper
  • 6 pickled grape leaves


  1. Soak the wheat bulgar in water about 6 hours in advance. Drain.
  2. Place in a pot, pour in 1 cup water and cook over medium heat for half an hour or until wheat is soft to the touch.
  3. Heat olive oil in a small pan. Add the onion and sauté until golden. Add the dried fruit, sauté for a minute and turn off the stove flame. Add the wheat, sugar, cognac (or brandy) and stir. Season with salt and pepper. Cool.
Filling the breasts:
  1. With a sharp knife, cut a large pocket across each duck breast. Line the insides of each the pocket with a grape leaf. Stuff the breasts with the filling mixture and seal with a toothpick.
  2. Preheat the oven to medium heat (350 degrees F).
  3. Heat olive oil in a large skillet. Sauté the duck breasts for about 3 minutes on each side. Place on a baking pan and bake 10 minutes.
Serving: Slice the duck breasts and serve immediately with Honey Pumpkin.
Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki


About Danny Lerner


Danny Lerner is a graduate of Jerusalem’s Bezalel Academy of Art & Design. Considered a specialist in foods of the Mediterranean Region, Danny enjoys photographing its bold flavors, textures and colors. Based in Tel Aviv, Danny’s work can be seen on his site, DannyLerner.com.




One Response to Duck Breast Stuffed with Dried Fruits

  1. avatar says: luisa

    gracias.me encanta recivir estas recetas que son tan faciles y salen tan deliciosas y diferentes a las q. una esta acostumbrada.GRACIAS,

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