Duck Breast with Sweet Spices en Cocotte Recipe
Duck Breast with Sweet Spices en Cocotte
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 25 minutes

Difficulty: Easy
For 4 servings

- 600 g (1 lb. 5 oz.) duck breast, in thin slices
- 12 baby carrots
- 8 barigoule artichokes
- 12 radishes
- 12 baby leeks
- 12 asparagus spears
- 1 mango
- 60 g (2 oz.) snow peas
- 60 g (2 oz.) fresh shelled beans
- Chervel, chives, dill
- Flaked almonds
- 2 pinches of quatre-épices
- Olive oil
- Balsamic vinegar
  1. Marinate the duck breast strips in the olive oil and quatre-épices.
  2. Peel and cook all the vegetables separately in boiling salted water.
  3. Peel the mango; dice half very finely and reserve the rest for the dressing.
  4. For the dressing, combine the olive oil, balsamic vinegar and mango in a blender. Correct the seasoning.
  5. Sauté the diced mango briefly, leaving it slightly firm.
  6. Season the duck strips and sauté in a very hot skillet, 2 minutes on each side.
  7. Rewarm all the vegetables in chicken stock.
  8. Place the vegetables on a plate in staggered rows; place the mango dice on top, then the duck breast.
  9. Drizzle with the mango dressing.
  10. Garnish with a few flaked almonds and the finely chopped herbs.
Duck Breast with Sweet Spices en Cocotte 1
More recipe ideas

Collaboration: L’Association de Promotion de la Volaille Française

Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up