Duck breast with raspberry vinegar
Duck breast cooked in the Micro Pro Grill, seasoned with pink peppercorns and coated in a raspberry vinegar sauce.
2 people
Easy
€€€
Approximately 450 kcal per person (estimate)
Preparation
Lightly score the fat on the duck breast without cutting into the meat. Rub with the pink peppercorns mixed with salt and pepper, pressing gently so they settle into the cuts.
Put a little fat trimmed from the duck breast into the Micro Pro Grill and preheat for 3 minutes at 900 watts, with the lid in the low position.
Remove the piece of fat and immediately place the duck breast in the centre. Cook for 4 minutes at 900 watts, with the lid in the low position.
Pour off the rendered fat, turn the duck breast over and cook for about another 4 minutes at 900 watts, depending on how you like it, with the lid in the low position. Drain and leave to rest, covered, for 3 minutes.
Pour in the raspberry vinegar and stir with the KPT Silicone Spatula Thin.
Serve the sliced duck breast with the sauce and mashed celeriac or sweet potatoes, or small roast potatoes.
The day before:
Prepare the duck (step 1) and refrigerate it in a closed Ultimate Silicone Bag.
Prepare the mashed celeriac or sweet potatoes to reheat on the day.
Utensils
Ingredients
- Ingredients for 2 people
- 1 duck breast (± 400 g)
- ½ tsp pink peppercorns
- Salt and pepper
- 1 tbsp raspberry vinegar (or vinegar mixed with a few crushed raspberries)
