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Roasted duck breast, green pepper sauce and brown rice

Mains, Duck

A simple but real tasty dish.
Note You could also use some green mustard for the sauce.


Recipe for 4 persons

For the duck breast

2 Unit(s)
Duck magret
4 Sprig(s)

For the green pepper sauce

60 Ml
Dijon mustard
150 Ml
Cream 35%
75 Gr
1 Unit(s)
Green pepper seeds

For the brown rice

250 Gr
White rice
1 Liter(s)
Beef broth
1 Unit(s)
White onion
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

  • For the preparation
    Chop the tyme, and cut the onion finelly.Make some incisions on the fat side of the duck.Mix the beef stock with the water and warm it up on medium heat.
  • For the duck breast
    In a dry hot pan, sear the duck breast on both sides, starting with the fat side.Reserve on a baking tray with parchement paper.
  • For the sauce
    Strain the green pepper seeds. In a sauce pan, melt the butter and wisk the mustard inside, add the cream and the pepper seeds, cook it real slow on a low heat for 20 minutes.Wisk it sometimes, making sure it won't break.
  • For the brown rice
    In a hot pan with vegetable oil, sweat the onions with the tyme, and roll the rice inside the oil to get it transparent.Cover the rice with the warm beef stock, wait until it get's absorb, repeat the operation until it's cooked, reserve the rice on a bain marie.
  • For the platting
    Put the duck breast in the oven for 8 to 10 minutes, depending on the size of it.Take it out, let it rest for 4 minutes and slice it.Put the rice in the middle of the plate with a cookies cutter, the slices of duck breast on the side and the sauce around.
You could also use some green mustard for the sauce.

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