Duck Magret with Creamy Pink Pepper Sauce, serves 2


Chef Sebastien was adamant that Pink Pepper Sauce wat the best accompaniment to duck breast. And damn he was right, Pink peppercorns lend foods a different kind of heat, closer to chiles than black pepper. They have the same peppery bite, but it's wrapped in a sweet fruity flavour reminiscent of a berry with an attitude.

Serves 2, 400 g.

Preparation, cooking and serving instructions

Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, heat, and consume within 48 hours.

Heat up the pan, cook for 5 min on the fat side, flip the breast, cook another 5-6 min and then let it rest for 5 min.

Reheat the sauce gently in a sauce pan until it boils.

Pour the sauce on the breast. 

Customer Reviews

Based on 3 reviews
Easy and tasty duck dish

We just followed the instructions and it came out lovely. The duck breasts were marinated so easy to pan fry to pinkness (you do want this to be rare to medium rare) and juicy to eat. The sauce is mildly peppery and very creamy. We paired it with the kipfler potatoes and a fresh side salad

Almost idiot proof!

I admit I’m useless at pan fry ing meat and I managed to burn the skin of the duck. Yet despite this, the duck meat was tender and succulent. The pink peppercorn sauce was a stunning complement.

Frank H
Not quite classic

Not a meal that we would order again.