Duck Breast Stuffed With Dried Fruits

• For Filling
• 1/4 pounds wheat (soaked in advanced during 6 hours)
• 1 tablespoon olive oil
• 1 medium onion
• 1 cup dried apricots and prunes, pitted and diced
• 1 tablespoon brown sugar
• 1 tablespoon cognac or brandy
• 1 dash salt
• 1 dash black pepper
• 6 pickled grape leaves
• 6 duck breasts
• 2 tablespoons olive oil

1. Filling: soak the wheat in water about 6 hours in advance. Drain. Place in a pot, pour in 1 cup water and cook over medium heat for half an hour or until wheat is soft to the touch.
2. Heat olive oil in a small pan. Add the onion and saute until golden. Add the dried fruit, saute for a minute and turn off the stove flame. Add the wheat, sugar, cognac (or brandy) and stir. Season with salt and pepper. Cool.
3. Filling the breasts: With a sharp knife, cut a large pocket across each duck breast. Line the insides of each the pocket with a grape leaf. Stuff the breasts with the filling mixture and seal with a toothpick.
4. Preheat the oven to medium heat (350 degrees F).
5. Heat olive oil in a large skillet. Saute the duck breasts for about 3 minutes on each side. Place on a baking pan and bake 10 minutes.
6. Serving: Slice the duck breasts and serve immediately.

ubc, olive oil, onion, prunes, brown sugar, cognac, salt, black pepper, grape leaves, duck breasts, olive oil

Taken from food52.com/recipes/15082-duck-breast-stuffed-with-dried-fruits (may not work)