- Cook Time
- Prep Time
- 6 ServingsServings
- 6 duck breasts
- 2 tablespoon 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
- Soak the wheat bulgar in water about 6 hours in advance. Drain.
- 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.
- 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:
- 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.
- Preheat the oven to medium heat (350 degrees F).
- 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
Courtesy of: Laisha Magazine
Senior Chef: Michal Levi Elhallel
Junior Chef: Zahi Ben Shbaath
Styling: Pesi Barnitzki