'2 tablespoons of olive oil'
salt and black pepper to taste
1 tablespoon of curry powder
2 duck breasts or 1 turkey breast, boneless, or 1 small duck, plus 3 tablespoons of olive oil
1/2 liter of chicken broth
For the filling
4 slices of bread without crust
1/2 cup of cream
1 egg
2 tablespoons of dry sherry wine
1 tablespoon of curry powder
salt to taste
2 tablespoons of chopped parsley
For the sauce
3 tablespoons of dry shery wine
4 tablespoons of cream
1-2 tablespoons of cornstarch
'2 tablespoons of olive oil'
salt and black pepper to taste
1 tablespoon of curry powder
2 duck breasts or 1 turkey breast, boneless, or 1 small duck, plus 3 tablespoons of olive oil
1/2 liter of chicken broth
For the filling
4 slices of bread without crust
1/2 cup of cream
1 egg
2 tablespoons of dry sherry wine
1 tablespoon of curry powder
salt to taste
2 tablespoons of chopped parsley
For the sauce
3 tablespoons of dry shery wine
4 tablespoons of cream
1-2 tablespoons of cornstarch
Mix olive oil, salt, black pepper, and curry powder and rub it on both sides of the duck breasts
For the filling, soak bread in cream
Add beaten egg and season with dry sherry wine, curry powder, and salt
Finally, add parsley
Distribute the mixture over the duck breasts (or stuff the duck)
Fold the duck breasts in half and tie or sew to keep the filling from escaping
Heat olive oil and sear the duck breasts or turkey breast over low heat
Add chicken broth and let it cook covered in a pot, over low heat for 30-40 minutes, or until tender
Remove the meat from the pot and keep warm
Add any remaining liquid from the pot to the saucepan with dry shery wine and cornstarch dissolved in cream
Mix well and reheat
Serve this sauce separately
Serves 4
Note: If using a whole duck, double the filling ingredients.
