Pink Peppercorn Duck Breast with Forest Fruit Ragout

Name: Pink Peppercorn Duck Breast with Forest Fruit Ragout
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 600 g Duck breast with skin; 1 tbsp Pink peppercorns; 200 g Frozen forest fruit mix; 150 ml Dry red wine; 2 pcs Shallots; 20 g Butter; 1 tbsp Granulated sugar; 1 tbsp Balsamic vinegar; null to taste Salt; null to taste Freshly ground black pepper; 2 sprigs Fresh thyme

Difficulty

medium

Time

50m

Price Category

expensive

Calories

Medium

This Pink Peppercorn Duck Breast with Forest Fruit Ragout is a true gourmet dish, perfect for special occasions. The harmony of crispy pan-seared duck breast and the sweet-sour fruit ragout offers an unforgettable experience. The mild, floral aroma of pink peppercorns perfectly complements the rich duck flavor and the freshness of the berries. Prepare this elegant meal and impress your guests or loved ones with a truly special dinner!

Steps

Prepare Duck Breast

Score the duck breast skin crosswise and lengthwise with a sharp knife, being careful not to cut into the meat. Season both sides with salt and pepper, then sprinkle with half of the pink peppercorns.

Cook Duck Breast

Place the duck breasts skin-side down in a cold pan. Cook over medium heat for 10-12 minutes until the skin is crispy and golden brown, and most of the fat has rendered. Pour off any excess fat. Flip the breasts and cook for another 4-6 minutes, depending on your desired doneness. Remove from the pan and let rest under aluminum foil for 5-10 minutes.

Make the Ragout

While the duck breast rests, pour out a little of the rendered fat from the pan if there's too much. Add the butter, then the finely chopped shallots, and sauté until translucent for 2-3 minutes. Deglaze with red wine, add the sugar, balsamic vinegar, fresh thyme, and the remaining pink peppercorns. Bring to a boil, then add the forest fruits. Cook over medium heat for 5-7 minutes until the sauce thickens slightly and the fruits soften. Season with salt and pepper.

Serve

Slice the rested duck breasts into thick slices. Serve immediately, drizzled with the warm forest fruit ragout. You can serve it with mashed potatoes or a fresh green salad.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	22g	77g
Fat	18g	63g
Carbohydrate	7g	24.5g
Fiber	1g	3.5g
Sugar	4g	14g

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pan-fried

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main course

crispy

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Pink Peppercorn Duck Breast with Forest Fruit Ragout

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Duck Breast

Cook Duck Breast

Make the Ragout

Serve

Extra Tips

► Score the duck skin thoroughly, but be careful not to cut into the meat, this helps the fat render better.

► You can also use fresh fruits for the ragout if they are in season, it will have an even more intense flavor.

► Mashed potatoes or a light green salad pair wonderfully with the duck breast.

Nutrition