Duck Breast with Shallots and Snow Peas
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 761 kcal | (36 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 17 g | (11 %) |
Ingredients
- Ingredients
- 4 duck legs (350 grams)
- 400 grams small shallots
- 1 Tbsp sugar
- 40 grams butter
- 1 tsp green peppercorns (in brine)
- 1 Tbsp honey
- 1 bay leaf
- Salt and peppers
- 100 milliliters Red wine
- 400 milliliters chicken stock
- 200 grams Snow peas
- 2 tsps crushed red peppercorns
- 4 thyme
Preparation steps
Score the skin of the duck breast into a criss-cross pattern with a very sharp knife. Peel shallots and halve or quarter depending on size.
Caramelize the sugar in a saucepan until light brown. Add 20 grams (approximately 3/4 ounce) butter, green peppercorns, honey, bay leaf, salt and pepper. Deglaze with red wine and stock and cook for 2 minutes. Add shallots and simmer 10 minutes.
Rinse snow peas. Blanch in boiling salted water for 2 minutes. Drain, rinse and drain on paper wells. Place the duck breast, skin-side down, in a large pan over medium heat and cook for 8 to 10 minutes. Turn the duck breasts, cover with aluminum foil and place in preheated 50°C (approximately 125°F) oven to keep warm.
Heat the remaining butter in a pan over medium heat. Add snow peas and cook 2 to 3 minutes. Season with salt and pepper. Cut each duck breasts into 8 thin slices. Divide the shallot mixture onto four plates. Place the duck slices on top. Sprinkle with red peppercorns and thyme tips. Garnish with the snow peas.
