Roasted duck breast with blueberry sauce and peach purée

50 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Meses de temporada*: January, February, March
Ingredients for 5 portions
Ingredients for portions/units
Duck breast 1.0 kg
Peach 0.6 kg
Sugar 0.1 kg
Frozen cranberries 0.25 kg
Port wine Bandeira 0.01 l
Chives 2.0 g
Salt flakes 3.0 g
Poultry carcasse 0.075 kg
Onion 0.025 kg
Carrots 0.025 kg
Green leek 0.125 ud
Red wine 0.025 l
Water 0.5 l

For the duck breast:

  • Make transversal and longitudinal cuts in the fatty part of the duck breast to obtain a diamond pattern.

For the peach puree:

  • Cook the peach in water, sugar and a cinnamon stick.
  • Blend it until it becomes a smooth purée.
  • If it is necessary to lighten use the cooking liquid from the peach.
  • Chop some chives to decorate the puree.

For the blueberry coulis:

  • Make a syrup and keep it boiling for 1 or 2 minutes.
  • Remove from the heat and add the blueberries and cover.
  • Drain the blueberries, set aside a few to decorate the sauce and mash the rest.
  • If it is too thick, lighten it with cranberry syrup.

For the Porto sauce:

  • Make a demiglace with a dark poultry stock.
  • Make a blond caramel, add the port and leave to reduce.
  • Mix with a little demiglace and the Porto caramel.


  • Sear the grilled duck breast, firstly searing the fatty part and then the meat.
  • Finish cooking by roasting in the oven at 180 ºC.
  • Slice the duck breast into fillets of about 2 cm.
  • Dish up the peach puree in a teardrop shape.
  • Place the slices of duck breast on top of the tear.
  • Season with the Port sauce.
  • Using a squeezy bottle, place a few drops of different sized blueberry coulis on the plate.
  • Season with Maldon salt and decorate with chopped chives.
Nutritional information (1 portion)
Fiber 5.74 g
Saturates 7.85 g
Monounsaturated fatty acids 11.6 g
Polyunsaturated fatty acids 5.91 g
Cholesterol 150.0 mg
Calcium 74.36 mg
Iron 5.51 mg
Zinc 5.68 mg
Vitamin A 233.17 ug
Vitamin C 36.86 g
Folic acid 98.4 ug
Salt (Sodium) 179.36 mg
Sugars 32.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.