Duck breasts with dried fruit and roasted nectarines

Illustration appellation
  • Moulin-à-vent
Duck breasts with dried fruit and roasted nectarines


  • 2½ large duck breasts
  • 5 dried apricots
  • 3 dried figs
  • 15g raisins
  • 20g pistachios
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 4 nectarines
  • 20g butter
  • 10g brown sugar


  • Step 1Preheat oven to 200°C.
  • Step 2Thinly slice dried fruit, crush the pistachios, and mix.
  • Step 3Score the duck breasts on the skin side without cutting into the meat. Generously salt and pepper the meat side.
  • Step 4Place one of the breasts on the skin side on a cutting board and prepare string to tie up the roast. Spread a third of the dried fruit mixture over the duck breast and cover with another breast, meat side down. Tie the duck breasts together tightly so the fruit stuffing doesn't fall out. Repeat for the remaining duck breasts.
  • Step 5Sear them in a fat-free frying pan to char them on both sides, then set aside.
  • Step 6Cut the nectarines in half and remove the stone.
  • Step 7Place the duck roasts on an ovenproof baking tray, arrange the nectarines round side down, add the chunks of butter, and sprinkle the fruit with brown sugar. Bake for 15-20 mins.
  • Step 8Remove the duck breasts from the oven, untie, slice and serve with the roasted nectarines.