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Pistachio & Cranberry Stuffed Duck Breast
minutes Stove Top
4 Duck breasts (fat on)
1/2 cup pistachios, chopped
1/4 cup fresh breadcrumbs
McCormick Thyme Leaves
McCormick Garlic Powder
McCormick Onion Powder
1 1/2 tsp
McCormick Coriander Seeds Ground
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
1/4 cup dried cranberries
1 1/2 tbsp honey
1 tbsp oil
Preheat oven to 180°C.
Make pocket in the thick end of the duck breast. Score the fat of the breast in a diamond pattern.
Mix the pistachios, breadcrumbs, McCormick herbs and spices, cranberries and honey, mix well.
Fill the breasts with as much filling as you can.
Heat oil in a medium ovenproof frying pan until hot and sear duck breast each side. Return breasts to fat side down and place in the oven for 10-12 minutes.
Remove from oven, rest for 5 minutes covered in foil. Serve whole or slice.
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