Duck Breast with Pepper Sauce - Blechrein

Meat and Poultry - Reader

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


  1. Preheat oven to 180°C (375°F).
  2. With 4 sheets of Blechrein Black, create little packages by tying up the ends with kitchen twine.

  3. 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.

  4. Add the cognac, stock and cream to the sauce and season with the pepper and salt.

  5. Serve the duck breast with the pepper sauce.

Prepared on Blechrein Trend

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