Duck Breast Roll-Ups for the Festive Table

Ingredients

• Rabbit Fillet 2 pieces
• Prunes 0 oz
• Antonovka apples 1 piece
• Cognac 0 fl oz
• Rosemary 1 sprig
• Honey 0 oz
• Butter 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Take the duck breasts out of the refrigerator in advance so they can come to room temperature.

Step 2

Make shallow cuts in a crisscross pattern on the skin of each breast, being careful not to cut into the meat.

Step 3

Preheat a heavy-bottomed skillet without adding any oil, and place the chicken breasts skin-side down.

Step 4

Sear the chicken breasts skin-side down for 2 minutes, then flip and cook for another minute.

Step 5

Allow the chicken breasts to cool slightly, then slice them thinly across the grain. Peel the apples, remove the seeds, and cut them into julienne strips.

Step 6

Remove the leaves from the rosemary and chop them finely.

Step 7

Combine the apples with rosemary, prunes, and brandy. Place a spoonful of the filling on each slice of duck.

Step 8

Roll the slices into roulades, secure their shape with a toothpick, and season with salt and pepper. Cover with plastic wrap and refrigerate for 1 hour to allow the duck slices to soak up the cognac.

Step 9

Melt the butter and mix it with honey.

Step 10

Remove the rolls, allow them to come to room temperature, and brush them with honey glaze using a pastry brush.

Step 11

Place the rolls in a preheated oven at 390°F for 10 minutes. Serve as a hot or cold appetizer.