Recipes:

Stuffing: Toasted Brioche with Whiskey Soaked Apricots & Pecans

Ingredients:

• 1 cup Whiskey Soaked Apricots
• 2 Loaves Toasted Brioche
• ½ cup Duck Fat
• 2 cups Celery, chopped
• 1 large Onion, chopped
• 1 lb Duck confit
• 1 cup Pecans, chopped
• 4 Granny Smith Apples – peeled, cored, and diced in ¼” cubes
• ½ cup Unsalted Butter, melted
• 6 cups Chicken Broth
• 4 tsp Sage, chopped
• Salt & pepper to taste

Preparation Instructions:

• Preheat oven to 350°F.
• In a large Culinary Parchment Paper lined skillet, melt the duck fat over medium heat. Sauté celery and onion in the duck fat for 10 minutes.
• In the same skillet, add the duck confit and warm. Combine the toasted brioche with the duck, celery and onion mixture.
• Stir in the apricots, pecans, and apples. Mix in melted butter, chicken broth, and sage; the stuffing should be totally moistened.
• Season with salt and pepper.
• Place in a Culinary Parchment Paper lined baking dish and bake covered for 30 minutes. Uncover and continue baking until golden brown for 20 to 25 minutes.

Yields 6 servings.

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