Duck Breast with Apple & Mushroom Stuffing

2 stale bread rolls, sliced
50 ml hot milk
2 duck breasts, 350 g each, ready to cook
SIDS SALT & PEPPER to taste
2 shallots, diced
1 apple, diced
200 g button mushrooms, sliced
1 tbsp rice bran oil
1 garlic clove, fine chopped
2 tbsp chopped parsley
1 egg
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
300 ml chicken stock
300 g cold butter

Heat the oven to its lowest temperature and soften the rolls in the hot milk.
Cut into the fat end on the duck breast without cutting right through to create a pocket.
Season with SIDS SALT & PEPPER.
Fry the shallots, apple and mushrooms in hot oil. Add the garlic and season with SIDS SALT & PEPPER.
Leave to cool slightly and then add to the rolls and milk along with the parsley and the egg. Knead well and transfer to a piping bag with a large hole.
Pipe the stuffing into the pocket in the meat and close with toothpicks.
Fry in a hot pan skin down without oil until golden brown. Turn and fry for another minute then transfer to a baking tray and grill for a few minutes.
Deglaze the pan with some vinegar, add the chicken stock, bring to the boil and cream with the cold butter.
Sieve and season to taste.
Remove the toothpicks from the meat and cut diagonally into slices.
Arrange the duck breast with apple and mushroom stuffing on plates and serve with the gravy.