Pink Duck Breast With Armagnac And Chocolate Sauce

Name: Pink Duck Breast With Armagnac And Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g white grapes; 6 teaspoons armagnac (brandy); 2 duck breasts (approximately 350 g each); salt; cayenne pepper; SAUCE; 2 shallots; 1 teaspoon cornflour; 1/4 liter red wine (such as Pinot Noir); 1/4 liter meat stock; 2 -3 teaspoons green peppercorns (soaked in water or brandy); 30 g extra dark bittersweet chocolate (78 % cocoa)

Servings: persons

50 g white grapes
6 teaspoons armagnac (brandy)
2 duck breasts (approximately 350 g each)
salt
cayenne pepper
SAUCE
2 shallots
1 teaspoon cornflour
1/4 liter red wine (such as Pinot Noir)
1/4 liter meat stock
2 -3 teaspoons green peppercorns (soaked in water or brandy)
30 g extra dark bittersweet chocolate (78 % cocoa)

1
One day in advance: Marinate the grapes in 4 tsp of Armagnac. Place on one side. Dry off the duck breast fillets. Use a sharp knife to cut the skin in a criss-cross pattern, without cutting into the flesh. Drizzle the rest of the Armagnac over the duck breasts. Place aside in a cool place.
2
On the day of preparation: Chop up the shallots. Preheat the oven, and the tray to 80 u00b0C. Season the duck breast fillets with salt and pepper.Without adding any fat, sear them first on the skin side for 3-4 minutes, and then on the flesh side for 1-2 minutes. Lay them flesh side down on the roasting tray, and cook gently for 50 minutes.
3
Saute the shallots in the meat juices in the searing pan until golden brown. Dust the corn flour over them and continue to simmer briefly. Add the red wine. Top up with stock. Simmer for ten minutes over a low heat.
4
Sieve into another pan. Add the grapes in Armagnac and the green pepper corns. Break up the chocolate and add to the sauce. Dissolve into the sauce over a medium heat. Add salt and pepper to taste. Place on one side.
5
Remove the duck from the oven. Slice and arrange on warmed plates. Pour the sauce around.
6
HINT. Serve with fennel and wild rice mix.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 50 g white grapes, 6 teaspoons armagnac (brandy), 2 duck breasts (approximately 350 g each), salt, and more.

Yes, Pink Duck Breast With Armagnac And Chocolate Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!