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Roasted duck breast, green pepper sauce and brown rice |

Duck

A simple but real tasty dish.

Note

You could also use some green mustard for the sauce.

Ingredients

Recipe for 4 servings

For the duck breast

600 Gr

Duck magret

4 Sprig(s)

Thyme

For the green pepper sauce

60 Ml

Dijon mustard

150 Ml

Cream 35%

75 Gr

Butter

1 Tbsp

Green pepper seeds

30 Ml

Brandy

For the brown rice

250 Gr

White rice

1 Liter(s)

Beef broth

1 Unit(s)

White onion

Preparation time: 45 min

Preheat your four at 425 °F

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

Drain the peppercorns. Add the green peppercorns to a saucepan and add the brandy before heating. Let the alcohol evaporate by flambéing, then melt the butter, add the mustard with a whisk, then smooth with the cream and cook over very low heat for 10-15 minutes. Stir occasionally to prevent the sauce from separating.
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

Place the duck breasts in the oven for 8 to 10 minutes, depending on their thickness, and remove them when the thermometer reads 50°C. Once out of the oven, leave them to rest for 4 minutes, then slice them. Place the rice in the center of the plate using a cookie cutter, place half a duck breast on the side and add the sauce.