a different and delicious idea for your Christmas tables

The stuffed meats (whether white or red) are a recurring bet as a main dish for Christmas tables. Within these fillings, we have countless options, although among the ingredients it is common to find some sweet element such as dehydrated fruits. And the contrast in flavor that these ingredients offer together with the meat results in a most appetizing combination.

In this recipe that we are going to show you, we specifically opt for some peach apricots, that will make a perfect tandem with some magrets duck (breasts) Here we already told you some keys on how to cook this piece along with some recipes, to which today we add this other alternative. Simple, tasty and most apparent.

DUCK RECIPE STUFFED WITH DRINKS

Ingredients (4 pax)

2 magrets duck
150 g dried apricots
4 sprigs of rosemary
150 ml of Pedro Ximénez
salt
pepper

Elaboration

-Soak the dried apricots in the sweet wine for 20 minutes.

-Mark the magrets over high heat in a non-stick pan for 3 minutes on the skin side.

-Turn them over and cook them for 2 minutes on the other side.

-Remove them from the pan, season them with salt and pepper on both sides and let them cool a little.

-Preheat the oven to 200ºC.

-Place a magret with the skin side down and spread the drained dried apricots and rosemary branches on top.

-Cover with the other magret with the skin side up and tie with twine thread.

-Put it in a refractory dish and put it in the oven at 200ºC for 5-10 minutes.

-Let it cool slightly before cutting it into portions.

-Spread them on plates and drizzle with the roast juices.

OTHER STUFFED MEAT RECIPES

We also leave you here other alternatives if you are looking for recipes to prepare stuffed meats (be they from poultry, pork, beef or lamb) this Christmas. To access its preparation mode you just have to click on the button Read more.