🦆 Duck Breast with Green Peppers in Cream Sauce

Name: Duck Breast with Green Peppers in Cream Sauce
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Stück Duck breast (with skin); 4 Stück Green peppers (long type, like Pimiento); 1 Stück Onions; 2 Stück Garlic cloves; 200 ml Double cream (min. 20% fat); 50 ml Chicken broth; 15 g Butter; 1/2 TL Salt; 1/2 TL Black pepper; 2 Zweige Rosemary (fresh)

580 kcal · 40 min · 4 servings

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Ingredients

2 Stück Duck breast (with skin)
4 Stück Green peppers (long type, like Pimiento)
1 Stück Onions
2 Stück Garlic cloves
200 ml Double cream (min. 20% fat)
50 ml Chicken broth
15 g Butter
1/2 TL Salt
1/2 TL Black pepper
2 Zweige Rosemary (fresh)

Instructions

1. Wash duck breast, pat dry. Score the skin in a cross pattern (do not cut into the meat). Season with salt and pepper.
2. Place duck breast skin-side down in a cold non-stick pan. Fry over medium heat for 8 minutes until fat renders and skin is crispy.
3. Pour off excess duck fat (save it for later). Fry for another 3-4 minutes on each side (for pink center). Remove and rest for 5 minutes.
4. Wash green peppers, remove seeds, and cut into strips. Dice onion.
5. Sauté onion and peppers in the remaining duck fat (or butter) for 5 minutes until soft.
6. Add garlic, cook for 1 minute. Deglaze with chicken broth and let it reduce slightly.
7. Add cream and rosemary. Simmer sauce over medium heat for 5 minutes until it thickens slightly.
8. Slice duck breast. Pour sauce over slices and serve immediately.

Nutrition per serving

kcal: 580
Protein: 38 g · Fett/Fat: 32 g · Carbs: 22 g