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Duck breast with peach and pepper corn sauce

The fruit and peppercorn sauce complements the richness of the duck.

What you need

4 duck breasts, skinned and boned
1 tsp green pepper corns, drained and crushed
1/2 tsp salt
1 small onion, trimmed and finely chopped (or 3 spring onions)
40 g butter
1 clove garlic, peeled and crushed
3 ripe peaches, skinned and pureed
300 ml dry white wine

Method

  1. Trim each duck breast to a neat shape. Press the crushed pepper corns into the duck breasts. Season with salt.

  2. Fry onion in the butter for 2-3 min. Add duck breasts and fry briskly until evenly coloured on all sides.

  3. Add the garlic, peach puree and white wine. Simmer and cover until the duck is just tender. Remove the duck breasts to a serving dish and keep warm.

  4. Blend cooking juices until smooth in a liquidiser or food processor and reheat gently. Add the pink pepper corns and spoon over duck. Serve immediately.

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  • Preparation10 minutes
    Cook10 minutes
    Total20 minutes
  • Energy263 kcal/serving
    Fat4.53 g/serving
    Carbohydrates38.67 g/serving
    Glycaemic Index37
    Glycaemic Load3.58
  • Duck breast with peach and pepper corn sauce

Serving suggestion

Mange-tout or another green vegetable.

Cook's tip

Don't overcook the duck or it can become tough and rubbery.

Guideline Daily Amounts
Per portion Per 100g Men Women
Energy (kj) 1102 425 10475 8350
Energy (kcal) 263 101 2500 2000
Protein (g) 17.4 6.71
Carbohydrate (g) 10.5 4.06 345 275
Fat (g) 11.7 4.53 95 70
Fat (saturated) (g) 6.16 2.37
Fibre (g) 1.80 0.69
Sodium (mg) 424 163
Salt (equivalent) (g) 1.06 0.41 7 5
Per Portion Per 100g RDA
Vitamin A (µg) 128 49.5 800
Vitamin B-12 (µg) 0.64 0.25 1
Vitamin B-6 (mg) 0.58 0.22 2
Vitamin C (mg) 11.4 4.38 60
Vitamin D (µg) 7.47 2.88 266
Vitamin E (mg) 0.70 0.27 10
Zinc (mg) 0.82 0.31 15
Calcium (mg) 20.2 7.81 800
Folate (mcg) 27.0 10.4 200
Iron (mg) 4.13 1.59 14
Magnesium (mg) 32.9 12.7 300
Niacin (mg) 3.67 1.42 18
Pantothenic acid (mg) 0.81 0.31 6
Riboflavin (mg) 0.30 0.12 1.6
Phosphorous (mg) 182 70.5 800
Thiamin (mg) 0.37 0.14 1.4

This recipe is:

  • Citrus freeCitrus free
  • Corn freeCorn-free
  • Egg freeEgg free
  • Gluten freeGluten free
  • Peanut freePeanut free
  • Shellfish freeShellfish free
  • Wheat freeWheat free

What the text colours mean:

  • Low in fat
  • High in fibre
  • Rich source
  • Known source

This recipe is estimated to provide the nutritional content shown alongside.

The following ingredients were not included in the calculations because their contribution to nutrition is negligible green pepper corns or unavailable

IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.

Highlights
Diet
Allergy and intolerance profile
Citrus freeCitrus free
Corn freeCorn-free
Egg freeEgg free
Gluten freeGluten free
Peanut freePeanut free
Shellfish freeShellfish free
Wheat freeWheat free
Suitable for cooking in
Occasion
Entertaining
Convenience
Meal type
Main
Main ingredient
Poultry
Cuisine style
British contemporary
Cheffy specials
Classic recipe
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