Duck Breast with Pepper Sauce
Perfect for the holidays is this pink-roasted duck breast, which remains delicately tender and juicy in our Blechrein Black. A perfect dish for a successful Christmas dinner.
Ingredients for 4 persons:
2 duck breasts
500 ml (2 cups) poultry stock
200 ml (3/4 cup and 2 tablespoons ) of cream
1 shot of cognac
2 tsp pink pepper
1 teaspoon green pepper
Directions:
- Preheat oven to 180°C (375°F).
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With 4 sheets of Blechrein Black, create little packages by tying up the ends with kitchen twine.
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Fry the duck breast in a pan without oil skinside and, place them in our Blechrein package an put them in the oven for approx. 20 minutes at about 150°C (300°F) until a core temperature of 63°C (145°F) is reached.
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Add the cognac, stock and cream to the sauce and season with the pepper and salt.
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Serve the duck breast with the pepper sauce.
Prepared on Blechrein Trend
