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For this year’s winter festivities, we’re putting duck with a Pink Lady® apple stuffing on the menu! Pink Lady® apples combined with girolles mushro…
For this year’s winter festivities, we’re putting duck with a Pink Lady® apple stuffing on the menu! Pink Lady® apples combined with girolles mushrooms and pine nuts that give an earthy taste full of character. The dish is served with caramelised root vegetables enhanced by the sharpness of Pink Lady®® apples.
The Pink Lady® apple is perfect for both types of cooking: puréed for the stuffing and roasted with the root vegetables to give two different kinds of textures. This delicious family meal is rich and unique and makes a nice change from the traditional Christmas turkey. Happy holidays!
Ingredients
The roast vegetables and apples
- 2 Pink Lady® apples
- 5 shallots
- 1 half lemon
- 6 tbsp olive oil
- 2 parsnips
- 3 yellow carrots
- 3 carrots
- 3 turnips
- 3 tbsp chestnut honey
- 1 tsp paprika
- Black pepper to taste
- 4 tbsp soy sauce
- 2 sprigs of thyme
The duck
- 2 Pink Lady® apples
- 2 shallots
- 1 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 sprigs parsley
- 20 g butter
- 30 g pine nuts
- Black pepper to taste
- 200 g girolles mushrooms
- 2 duck breasts
- salt
Stages
The roast vegetables and apples
The duck
- Pre-heat the oven to 200 °C.
- Core the apples and cut into large slices and squeeze over the lemon juice.
- Wash, peel and cut the vegetables and shallots into large strips.
- Mix the honey, soy sauce, cider vinegar, paprika, pepper and olive oil.
- Add the apples, the vegetables, the shallots and the sprigs of thyme to the marinade and mix well.
- Spread the apples and vegetables over a baking sheet.
- Put in the oven for approximately 40 minutes, turning them after 20 minutes.
- Peel and core the Pink Lady® apples, finely dice and squeeze lemon juice over.
- Peel and finely slice shallots.
- Finely chop the parsley.
- Carefully clean the girolles mushrooms and roughly chop.
- Cook the apples in 15 g of butter on a medium heat for a few minutes, then reduce the heat, cover and leave to simmer for 10 minutes. Set aside.
- Sweat down the shallots in the butter and remaining oil before adding them to the mushrooms. Season. Cook until the mushrooms begin to brown and the water evaporates. Add the apples, mix and cook for another 5 minutes.
- Add the cider vinegar, cook for a few more minutes, then add the parsley and remove from the heat.
- Dry roast the pine nuts in a frying pan.
- Add the pine nuts to the apples and the mushrooms, mix and leave to cool.
- Score the fat of the duck breasts by making a grid pattern. Season.
- Place the duck, skin side down and spread the apple and mushroom stuffing over the top, place the second duck breast flesh side down on top and then truss up as you would for a roast.
- Turn the oven up to 240 °C.
- In a hot frying pan, sear the duck for 3 minutes on each side and then put in the oven for 10 minutes. Turn the oven down to 180°C and continue cooking for another 15 minutes.
- Take the stuffed duck breasts out of the oven, serve immediately with the roast apples and vegetables and finish by sprinkling some parsley on top!
Pink Lady® top tip
You can replace the girolles mushroom with a different variety such as cep and replace the pine nuts with walnuts! If you have any left-over stuffing, you can also serve it alongside the duck!
Do you like this recipe?
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