Recipe ideas

Direction

• Preheat the oven to 200°C.
• Grill the walnuts for around 10 minutes.
• Chop the apricots, figs and walnuts into chunks.
• Mix well until the texture is consistent.
• Cream the butter until soft.
• Dress the duck breasts, season on the meaty side, and then score the fat with a very sharp knife.
• Arrange six pieces of kitchen twine vertically on your work surface (or cutting board), then place the first duck breast on top, fatty side down.
• Add the mixture of dried fruit and nuts on top.
• Place the second duck breast on top of that, fatty side up.
• Tie the breasts in a bundle with the twine, like a traditional roast, and cut off the excess twine.
• Brush the sides of the roast with the softened butter.
• Put it in a roasting pan and roast in the oven for at least 25 minutes.
• Turn the roast halfway through and check the temperature at the centre of the breasts with a meat thermometer (medium rare: 57-58°C).
• Serve immediately with a side salad or crunchy vegetables.
• Bon appétit!