Duck Bobotie with Apricot Jam

  • Difficulty: Medium
  • one hour and 5 minutes
  • 2 servings
Duck Bobotie with Apricot Jam

This South-African dish is basically a casserole where meat is baked together with moist milk-soaked bread and topped with custard. Our bobotie uses cubed fat duck meat. We cook it with sweet raisins and flavor with curry powder. We wanted to increase the sweetness factor, so we added some apricot jam between the layers of goodness.

Ingredients Needed for Duck Bobotie with Apricot Jam

4 bread slices
1 cup milk
1 teaspoon lemon zest
1 tablespoon olive oil
7 ounces of duck breast, cubed
1 medium onion, minced
2 tablespoons of raisins
2 teaspoons of curry powder
salt
pepper
3 eggs
3 tablespoons of apricot jam
4 bay leaves

How to Cook Duck Bobotie with Apricot Jam

  1. Soak the bread slices in 1 cup of milk. Squeeze it out. Don’t discard the milk.
  2. Crumble the milk-soaked bread and layer it in a 6 x 4 inches (15 x 10 cm) baking dish.
  3. Sprinkle with lemon zest, drizzle with olive oil and bake for 10 minutes at 350⁰F/175⁰C.
  4. Heat a skillet over medium heat and add the cubed duck breast. Cook until it starts browning.
  5. Add the onion and raisins. Cook and stir for 1 minute.
  6. Season with curry powder, salt, and pepper. Cook and stir for 8 minutes. Set aside.
  7. Whisk the eggs and the milk together in a bowl. Set this custard aside.
  8. Spread the apricot jam on the milk-soaked bread layer. Add the cooked duck meat and spread it evenly. Pour the custard over them.
  9. Add the bay leaves and bake for 30 minutes at 350⁰F/175⁰C.

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