Duck Breast with Creamy Pepper Sauce using a Moulinex i-Companion
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the sumptuous delight of duck breast with white pepper sauce, a dish that marries the rich, gamey flavors of duck with a creamy, peppery twist. Originating from the culinary traditions of France, this dish is often served in upscale bistros where the art of cooking duck is taken to the next level. The secret lies in scoring the skin to render the fat, creating that perfect crispy layer that contrasts beautifully with the tender meat inside. Fun fact: duck is often referred to as 'the other red meat' due to its deep color and robust flavor. Pair it with a glass of red wine and you've got a meal that’s sure to impress your dinner guests and make your taste buds dance with joy!
Ingredients
- 2 Duck breasts
- 2 g Salt
- 2 g Pepper
- 20 g Butter
- 30 g Shallot
- 30 g Cognac
- 100 g Beef broth
- 5 g Green pepper
- 100 g Whipping cream
- 30 g Red fruit
Steps
Duck Breast
- Add 2 duck breasts on a cutting board.
- Add 2 g of salt on a plate.
- Add 2 g of pepper on the plate.
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the flesh.
- Place the duck breasts skin-side down in a cold pan.
- Pan fry in the oven without added oil during 8min.
- Pour off the excess fat.
- Pan fry in the oven without added oil during 3min.
- Setaside the preparation content on the plate let cool.
Pepper Sauce
- Add 20 g of butter in the food processor bowl.
- Cut in two, and add 30 g of shallot in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 30 g of cognac in the food processor bowl.
- Mix manual: 1:00min / 100°C / Speed 1.
- Add 100 g of beef broth, 5 g of green pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 2.
- Check seasoning and adjust if needed.
Final Preparation
- Slice the rested duck breasts thinly on the bias.
- Transfer the content of the food processor bowl on the plate.
- Spoon the pepper sauce onto plates.
- Arrange the sliced duck breasts in a fan shape over the sauce.
- Sprinkle 30 g of red fruit on the plate.
- Serve Hot.
