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Stuffed Duck Breasts

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  Duck breasts 4
  Oil 15 Milliliter (1 Tablespoon)
  Rice 125 Milliliter (1/2 Cup, Cooked)
  Watercress 60 Milliliter, stemmed (1/4 Cup)
  Egg 1
  Salt To Taste
  Pepper To Taste

–  Preheat the oven to 400 °F (205 °C).
–  Nick the breast skin slightly to prevent it shrinking during cooking.
–  Blend the egg, rice and watercress in the food processor. Season with salt and pepper and set aside.
–  Slit the breasts in the tube-style method, and stuff them.
–  In a skillet, heat the oil and brown the breasts on the skinless side. Season with salt and pepper and transfer directly to the oven. Cook for about 12 minutes.
–  Take them out of the oven and let them stand for 5 minutes. Slice them in thin strips and serve with a tomato coulis

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1076 Calories from Fat 312

% Daily Value*

Total Fat 35 g53.8%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 467.1 mg155.7%

Sodium 686.4 mg28.6%

Total Carbohydrates 101 g33.7%

Dietary Fiber 2 g7.8%

Sugars 0.7 g

Protein 83 g165%

Vitamin A 46.7% Vitamin C 77.3%

Calcium 14.4% Iron 94.5%

*Based on a 2000 Calorie diet

Stuffed Duck Breasts Recipe