Ease of Preparation: Moderate
Time of Preparation: 1 hour
Yield: 4 servings
Ingredients:
For the stuffing:
- 12 Bellon oysters, shucked and juice
- 15 millilitres of oil (1 tablespoon)
- 15 millilitres of butter (1tablespoon)
- 100 grams of chopped shallots (3 ¼ ounces)
- 250 grams of apple purée (8 ounces)
- 10 millilitres of Champagne (1 tablespoon)
- Grated zest of 1 lemon
- Juice of a lemon
- 50 millilitres of finely chopped garlic (3 tablespoons)
- 50 millilitres of chopped onions (3 tablespoons)
- Salt and pepper
For the Muscovy Duck:
- 4 duck breasts
- 30 millilitres of oil (2 tablespoons)
- 30 millilitres of butter (2 tablespoons)
- Salt and pepper
Method:
Pre heat the oven to 375 degrees Fahrenheit
Melt the oil and butter in a hot sautéing pan. Caramelize the onions, the garlic and the shallots. Add the champagne, flambé. Add the oyster juice the lemon juice and zest. Reduce over a low heat until almost dry. Remove the mixture from the pan and set it aside to cool. Once cool, add the apple purée. Reserve. Dice or chop the oysters. Mix them well with the apple mixture.
Take the duck breasts and cut them open lengthwise. Season the inside. Stuff the cavity with the apple and oyster mixture. Tie the breasts up with butcher’s twine.
Heat the olive oil and the butter in a roasting pan and sear the duck breasts over a high heat until well coloured all over. Put them in the oven and cook to medium rare, about 5 to 10 minutes depending on their thickness.
To serve, cut the breast in fine slices to show the oyster stuffing. Place the sliced duck breast on a plate serve with Champagne and thyme sauce.