1 duck breast
Mushrooms : 130g
Salad burnet or parsley
Garlic : 1 clove
Prunes : 4-6 (depending on the size of the duck breast)
Hazelnuts : A dozen
Onion : 1
Copyright photo : Laura Jonneskindt
Rinse and dry the mushrooms.
Slice the garlic and fry in olive oil on a low heat. Add the sliced mushrooms and salad burnet and fry for a further 5 to 10 minutes so that they lose their water.
In the meantime, cut the duck breast lengthways, in the middle of the meat but without going as far as each end, in order to be able to insert the stuffing mixture.
Preheat the oven to 200°C. Crisscross the duck fat with a knife. Cut the prunes in half, remove the stone and place 4 halves into the bottom of the duck breast.
Fill with the mushrooms and finish with 4 prune halves in order to seal the stuffing.
Tie up the duck breast using cooking string and fry, fat side down and with no extra oil, for a few minutes until golden and then another minute or two on the other side to seal the meat.
Transfer to a baking tray along with a handful of hazelnuts and the chopped onion. Roast for 15 minutes for medium.
Serve with a glass of Bandol red from Domaines Bunan 😉