Duck Breast in Two Mustards Sauce
15 min 
25 min
Serves 4
Ingredients :
- 4 duck breasts
- 2 cubes poultry stock
- 2 tablespoons olive oil
- 2/3 cup crème fraîche
- 2 teaspoons mustard
- 2 pinches red pepper
- salt
- 4 duck breasts
- 2 cubes poultry stock
- 2 tablespoons olive oil
- 2/3 cup crème fraîche
- 2 teaspoons mustard
- 2 pinches red pepper
- salt
The duck breasts must be served as a rare and thick steak. Green pepper sauce is the traditional sauce served with duck breast, but the red pepper gives a touch of colour and originality.
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Cooking directions
1. Remove the skin from the duck breasts.
2. Brown each side of the breasts in the oil for 3 minutes.
3. Drain them and keep them warm in a covered dish.
4. Empty the fat out of the frying pan and pour the cubes of poultry stock, mustard, crème
fraîche and peppercorns, that half was previously ground.
5. Boil for 3 minutes and when the sauce thickens, add the breast juice obtained from the
dish.
6. Cut the breasts into thin slices. Lay them in a warm dish and top with sauce.
7. Serve warm with the remaining sauce in a sauceboat.
