Italian style stuffed Brome Lac duck breasts

• Préparation : 8 minutes
• Cuisson : 15 minutes
• Portions : 4

Ingrédients

• 4 Brome Lake skinless duck breast (approx. 200gr each)
• 12 slices Brome Lake Duck, dried duck sausage
• 4 theine slices L’Abbé Saint-Benoît, Le Moine cheese or Zacharie Cloutier cheese
• 1 bag La Mie Bretonne, crostini’s crushed
• 2 egg whites, slightytly beaten
• 2 tbls. Brome Lake Duck, Duck fat

Préparation

1. Pre-heat oven to 350°F

2. Open each skinless breast by making an incision lengthwise threw the thickness. Leave ½ inch at the back to form a pocket. Flatten with a meat hammer.

3. In a frying pan sear duck sausage. Stuff each breast with sausage and cheese. Baste with egg whites and sprinkle with crostini crumbs.

4. In the same frying pan used to sear sausage, melt duck fat and sear breast 2 to 3 minutes on each side, breaded side first. Place in a casserole dish, breaded side up. Baste again with remaining egg white and sprinkle with remaining crostini crumbs.

5. Cook uncovered 12 to 15 minutes, breast should be still pink. Remove from oven and let rest loosely covered with aluminium foil for 5 minutes.

6. Serve with a salad.