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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
Trim each duck breast to a neat shape. Press the crushed pepper corns into the duck breasts. Season with salt.
Fry onion in the butter for 2-3 min. Add duck breasts and fry briskly until evenly coloured on all sides.
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.
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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Preparation 10 minutes Cook 10 minutes Total 20 minutes -
Energy 263 kcal/serving Fat 4.53 g/serving Carbohydrates 38.67 g/serving Glycaemic Index 37 Glycaemic Load 3.58 
Serving suggestion
Mange-tout or another green vegetable.
Cook's tip
Don't overcook the duck or it can become tough and rubbery.
| 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 free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat 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.
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