Baked Shrimp Eggplant Stuffed Duck Breasts

BAKED SHRIMP/EGGPLANT STUFFED DUCK BREASTS
2 shrimp/eggplant stuffed duck breasts (I purchased mine already stuffed from Joey’s Specialty Meat Store in Lafayette, LA. You can just use plain duck breasts or ones stuffed with other items.) You can also stuff with your favorite type of stuffing.
Salt, red/black pepper, garlic powder
PAM
¼ c. of Daigle Family Company “Cajun Sweet/Sour Sauce”-Medium/Spicy (Comes in 12.5 oz. bottle.)
¼ c. Lawry’s Herb and White Wine Marinade (Comes in 12 oz. bottle)
2 sprigs of fresh thyme
2 sprigs of fresh sage

1. In a bowl, mix together the sweet/sour sauce and herb/white wine marinade.
2. Season the duck breasts with salt, red/black pepper and garlic powder.
3. Spray a 9×9” baking dish with PAM.
4. Place the stuffed breasts in the baking dish.
5. Pour the sauce over the breasts.
6. Place a sprig of thyme and sage on top of each duck breasts.
7. Cover with foil and place in 350 oven for 45 minutes.
8. After 45 minutes remove the foil and cook another 15 minutes or until golden.
9. Remove and place on plate and drizzle some of the sauce in the baking dish over the duck breasts. Discard the sprigs of sage and thyme.